A deliciously spicy dip, this Chipotle Lime Hummus is a great twist on a classic. Flavoured with chipotle peppers and fresh lime juice and garnished with feta and cilantro, it’s perfect for dunking chips or to use as a spread on your favourite sandwich or wrap.
Hey hey! How was your weekend everyone? We have a long weekend ’round here (May 24th Weekend or Victoria day is celebrated the last Monday of the month before May 24th). It’s in honour of Queen Victoria’s birthday and also the unofficial start of the Summer season. Woot woot! A lot of parks start to open for the season and you can see countless people going with their trailers and tents camping out no matter what the temperature. We love our May 2-4 weekend, people. Come rain or shine, we are celebrating. Now, don’t get it twisted, this chicka didn’t camp this weekend…no, I prefer the glow of our tv, a hot shower and the warm comfort of my bed. But, I totally rocked out on the deck and turned the little table top propane fireplace-with beverage in hand, of course. Oh, and other exciting news – Girl Heart Food now has a logo! Check it out! I’m really happy with how it turned out! Yay!
Do you remember me telling you in my last post that we have lots of little birds around lately? Well, I do love seeing them, but they are kinda pushing my buttons. You know why? They are leaving what I affectionately (but not really) call ‘poopy presents, ‘ particularly on my vehicle. It’s like ‘hey, this lady likes me, perhaps I should leave her a gift. Wait that’s not enough, let’s leave her some more.’ And, I swear, I go to clean it up ’cause that stuff it supposed to be hard on the paint job and then I turn around and there’s more there. They must be watching me. I’m convinced. Anyway….enough about my poopy drama, right 😀 ?
Chipotle Lime Hummus
Now, let’s talk Chipotle Lime Hummus. Sound good? I’ve had this recipe ready for a little while, but hadn’t posted it yet, but ’bout time I did ’cause who doesn’t like hummus? You know what? I didn’t always eat hummus! It was one of those things I was like, ‘meh.’ You know, could take it or leave it. Then, we tried a delicious basic hummus from Costco and I was in love. On its own, it was awesome, but then throw some hot sauce on there and it just took it to another level. Then, I started to make my own hummus and couldn’t believe how simple it was (not to mention inexpensive). Plus, I get to see every single ingredient that I’m putting in there. And that’s definitely a good thing. Now I make hummus on the regular.
The idea behind this hummus, came from the hubs. Knowing that I wanted to make hummus and we both love chipotle, or anything spicy for that matter (maybe bordering on having a problem with eating too much spice, really), he suggested a chipotle hummus. And what goes great with chipotle? Lime! Winner winner, hummus dinner 🙂
How to Prepare Dried Chickpeas
In the past when I’ve made hummus, I’ve just used canned chickpeas (which is completely fine, by the way), but a friend and fellow blogger, Cheyanne, from No Spoon Necessary mentioned in one of her posts an easy way to use dried chick peas in the Slow Cooker (see notes below). I gave it a whirl and there’s no looking back. Thanks Cheyanne! You were right. Virtual high five girl 😉 If you want to save time, and not use that method, a couple of cans of chickpeas drained and rinsed is perfectly fine. And, let me tell you about the smell that permeated while the chickpeas cooked…oh my goodness! Anyone from Newfoundland will know that deadly (aka awesome) smell whiffing through the house when ‘Sunday Dinner’ (boiled veg, including cabbage, carrot, potato, etc and salt meat) is cooked; well, that was the smell from these chickpeas. Since I’m not a big ‘Sunday Dinner’ cooker (though, I do love to eat it), I would seriously cook chickpeas just to have that smell.
Once you’ve made your own hummus, you will make over and over again. And once you have the base down, you can pretty much flavour it however you like. This Chipotle Lime Hummus, though, is one you’re sure to love. There are chipotle peppers in there which add a smoky flavour and some heat, as well as fresh lime juice to brighten. Completely optional is to add a chili pepper. Like I said, we love our spice in our home, so I went ahead and went a little cray cray with the heat.
For the garnish, I simply blitzed up another chipotle pepper with lime juice and placed on top of the hummus and added crumbled feta and cilantro leaves. Should you wish to have this Chipotle Lime Hummus not only vegetarian, but vegan, make sure you use water or veg stock and omit the feta cheese and you’ll be a-ok. I used about a 1/3 cup of stock in this recipe, but you can use more if you want the hummus to have a looser consistency. If you want to remove the ‘skins’ of the chickpeas before proceeding with the recipe, you can certainly do that for a slightly smoother hummus. One of the original recipes I posted on Girl Heart Food was a hummus recipe and I did remove the skins, but if you are pressed for time you can certainly skip (as I did in this case) and the hummus was still yum-for reals…promise 🙂
Hubby and I ate this Chipotle Lime Hummus mainly with our favourite tortilla chips, but it is also really good as a sandwich spread. By the way, everyone, I will have a bonus post this week as a collaboration with other food bloggers for a round-up of Summertime recipes. Stay tuned for another delicious recipe. Chit chat again soon 🙂
Chipotle Lime Hummus
- 3 cups chickpeas -cooked or ready to use (see note below )
- 1/4 cup sesame tahini
- 1/2 cup unsalted vegetable stock -or water (or more to reach desired consistency)
- 1 lime -juiced
- 4 chipotle peppers -divided
- 1 clove garlic -minced
- 1 red thai chili pepper -minced, optional
- 1/4 cup olive oil
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 tbsp feta cheese -crumbled
- cilantro -few leaves
- In a food processor combine chickpeas, tahini, stock (or water) and juice of one lime (reserving 1 tbsp) and blend for 3-4 minutes.
- Next, add to the food processor 3 chipotle peppers, garlic, chili pepper, olive oil and salt and pepper. Blend for about another 3-4 minutes. If you desire a looser consistency, just add a little more stock or water until you have reached the consistency you like. Place hummus in a serving dish.
- In a mini food processor combine one chipotle pepper with reserved 1 tbsp of lime juice. Blend until combined. Use this to garnish hummus, along with feta cheese and a few leaves of cilantro.
If you are using dried chickpeas - before starting with recipe, place one cup of dried chickpeas in slow cooker with 4 cups of stock or water, half an onion and salt (I used 3/4 tsp). Cook on high for 3 hours. Drain (reserve some of the liquid for use in the hummus recipe) and then proceed with the hummus. If you are not using this method for this recipe, and are using canned chickpeas, just use a couple of cans, drained and rinsed.