A deliciously spicy dip from girlheartfood.com, this Chipotle Lime Hummus is a great twist on a classic. Flavoured with chipotle peppers and fresh lime juice, it's perfect for dunking chips or to use as a spread on your favourite sandwich or wrap.
3cupschickpeas-cooked or ready to use (see note below )
1/2cupunsalted vegetable stock-or water (or more to reach desired consistency)
1red thai chili pepper-minced, optional
1/2tsp black pepper
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.