This chipotle lime hummus
has the right amount of
spice and tang all rolled
into one for a healthy snack.
Here I go again with the chipotle peppers and limes. The combination of the two is just so yummy I can’t help using this flavor to add to different dishes. And what is better and healthier than hummus? Like I said before I always have multiple kinds of hummus in my refrigerator at any given time.
If you don’t mind spend a little extra time to achieve creamy hummus you want to take the outer layer off of the chickpeas before blending. All you simply do is empty the liquid form the can of chickpeas, rinse and then take a chickpea between your thumb and finger and pinch the skin off. It will make the world of difference in the texture of your hummus.
When it comes to the chipotle peppers I always use the small cans of chipotle peppers in adobe sauce. I take the peppers out of the can instead of dumping the whole contents of the can because I don’t want all that extra adobe sauce. Whatever is left on the peppers is enough for me.
Now all you have to do is throw all the ingredients in the food processor and blend, blend, blend. It’s always good to take a spoon and scoop the stuff on the top and move it back down to the rest of the mixture so it can get equally blend with the rest.
Once it’s all blended well transfer to a bowl and refrigerate for an hour or so. If you don’t mind room temperature hummus then just go ahead and eat it right away. I personally like cold hummus so I always like to refrigerate my hummus for a bit before eating.
Chipotle Lime Hummus
- 1 16 oz can of chickpeas
- 1 3.5 of chipotle peppers in adobe sauce
- 1 1/2 limes 5 TBSP of lime juice
- 3 TBSP of Tahini
- 1/4 TSP of cayenne pepper
- Drain and rinse chickpeas and take the outer skin off each chickpea
- Add chickpeas, chipotle peppers (not all the extra adobe sauce), lime jucie, tahini, and cayenne into a food processor and blend really well
- Refrigerate for an hour before eating