This is a variation of the great traditional hummus. It has a spicy southwest taste with the same protein and fiber of traditional hummus. This goes great with tortilla chips or pita chips and olives. Ingredients 1 cup washed cilantro 1 jalapeno (seeds removed, reserve some slices for garnish) 1 16oz can garbanzo beans (drained) 1/2 cup tahini paste 1/2 cup lime juice 3 cloves minced garlic 1/2 tsp salt 1/4 cup sour cream (or yogurt is no sour cream is available) 1/2 tsp black pepper olive oil (garnish/topping) paprika (garnish/topping) Directions In a food processor add garbanzo beans, garlic and salt and blend until smooth. Next add, lime juice, tahini, sour cream, salt, pepper, jalapeno and blend until smooth. Lastly add cilantro and pulse until cilantro is blended in. Garnish with olive oil and serve with tortilla chips. Hummus stays good for 7 days when refrigerated in an air tight container.