Mexi-Ranch Hummus Recipe

Name: Mexi-Ranch Hummus
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.

1224

kcal

Calories

Fat

183

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: Hummus, 3 qt. canned chickpeas (garbanzo beans), rinsed, 3 cups Kraft Rancher's Choice Dressing, 2 cups fresh cilantro, roughly chopped, divided, and more.

Yes, Mexi-Ranch Hummus falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Mexi-Ranch Hummus

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions