Mexi-Ranch Hummus

Name: Mexi-Ranch Hummus
Ingredients: Hummus; 3 qt. canned chickpeas (garbanzo beans), rinsed; 3 cups Kraft Rancher's Choice Dressing; 2 cups fresh cilantro, roughly chopped, divided; 3/4 cup jalapeno peppers, minced; 3/4 cup lime juice; 3/4 cup red onions, chopped; 1 Tbsp. cumin seed, toasted, ground; Accompaniments; 1/2 cup canola oil; 2 Tbsp. chili powder; 6 each pita breads (6 inch), split; 1-1/2 cups plum tomatoes, seeded, diced; 96 pieces red peppers, cut into 1/2-inch-wide strips; 96 pieces jicama, peeled, cut into 1/4 x 1/2 x 3-inch sticks

15 ingredients

12 steps

Ingredients

Hummus
3 qt. canned chickpeas (garbanzo beans), rinsed
3 cups Kraft Rancher's Choice Dressing
2 cups fresh cilantro, roughly chopped, divided
3/4 cup jalapeno peppers, minced
3/4 cup lime juice
3/4 cup red onions, chopped
1 Tbsp. cumin seed, toasted, ground
Accompaniments
1/2 cup canola oil
2 Tbsp. chili powder
6 each pita breads (6 inch), split
1-1/2 cups plum tomatoes, seeded, diced
96 pieces red peppers, cut into 1/2-inch-wide strips
96 pieces jicama, peeled, cut into 1/4 x 1/2 x 3-inch sticks

Directions

1

Hummus: Puree chickpeas, dressing, 2 oz.
2

(60 g) cilantro (or 0.3 oz.
3

[10 g] cilantro for trial recipe), jalapenos, lime juice, onions and cumin in food processor until very smooth.
4

Accompaniments: Combine oil and chili powder; brush onto insides of pitas.
5

Cut each half into 8 wedges; place on parchment paper-lined sheet pan.
6

Bake in 350F (180C) standard oven 7 to 10 min.
7

or until crisp, turning chips after 5 min.
8

For each serving: Garnish 2 oz.
9

(60 g) hummus with 3/4 tsp.
10

(3 mL) cilantro and 1/2 Tbsp.
11

(7 mL) tomatoes.
12

Arrange 2 pepper strips, 2 pita chips and 2 jicama sticks around hummus for dipping.