While in Mexico a few weeks ago I bought a wonderful cilantro hummus at a small farmers market in La Cruz, about 30 minutes north of Puerto Vallarta. I loved the combination of tangy cilantro, garlic and Mexican “limones” with the traditional garbanzo beans and tahini. When I got home, I tried to recreate this recipe. <br />I topped it with the popular Mexican chili powder called Tajin, but you could use any chili powder of your choice. You can give it more of a kick by adding in a jalapeño pepper if you like. <br />

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