Southwestern Hummus

Although I love a good hummus recipe (recipes here and here), I really wanted something that would go well with tortilla chips. (Pita bread is hard to find around these parts)

Last spring, when I started planning our housewarming party, I was inspired to create this Southwestern Hummus. We shared it with a select few friends to test out the recipe. I kept the recipe under wraps until our Housewarming Extravaganza! Now, here it is. Super easy, fast and oh-so-delicious!

You can easily half or double the recipe to serve how ever many people you want.

Sorry for the blurry picture! Hummus is in the red & white bowl.

Southwestern Hummus

2 good-sized scallions (green onions), cut in 1-inch lengths
2 cloves garlic
handful of fresh flat parsley or cilantro
2 cans pinto beans, drained and rinsed
2 handfuls pine nuts (about 1 cup)
olive oil, about 1/4 cup, more or less, to adjust consistency
juice of 1 lime
1 can diced green chiles or jalapenos
1 to 2 teaspoons kosher salt, to taste

Add all ingredients to food processor and puree until smooth. Add more olive oil as needed to adjust the consistency until the puree moves smoothly in the processor and everything is well combined.

Let stand about 1 hour. Serve with tortilla chips or crostini. You can also make this up to two days in advance, store, covered, in refrigerator. Allow to come to room temperature (about 1 hour) and stir before serving.