Mexi-Ranch Hummus

• 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.

chickpeas, fresh cilantro, jalapeno peppers, lime juice, red onions, cumin, accompaniments, canola oil, chili powder, pita breads, tomatoes, red peppers, jicama

Taken from www.kraftrecipes.com/recipes/mexi-ranch-hummus-180317.aspx (may not work)