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David will not admit it, but this chipotle-lime hummus has changed his opinion of hummus. Although he says he doesn’t like hummus, HE DOES!
I have been hanging on to this recipe for a little while because I have been on a huge hummus kick lately but I didn’t want you to think I was completely obsessed with hummus.
I have been trying a lot of hummus recipes lately, but it may not be time to join the Hummus Anonymous Group just yet but hold that thought.
This flavorful recipe is a great twist on classic hummus. Creamy chickpeas with Mexican spices and the warm soft smoky heat of adobo and chipotle chilies offset with a light refreshing zing of lime. This chipotle-lime hummus would be great for parties or small gatherings. It’s like a Mexican fiesta inside your mouth!
Let me share this recipe with you and perhaps you will understand why David changed his opinion of hummus!
How To Make Chipotle-Lime Hummus
In a food processor or blender, add all the ingredients EXCEPT the olive oil and lime juice. Pulse a few times to chop up the chickpeas.
With the motor running, pour in the olive oil and lime juice; process until a smooth paste forms.
Transfer the hummus into a serving bowl, topped with more olive oil, adobo sauce and chipotle chilies if desired. Sprinkle with freshly chopped cilantro and add lime wedges on the side.
Serve with pita or tortilla chips, and for an even healthier snack serve with veggies.
Storing Hummus
Store leftover hummus in an airtight container in the refrigerator for up to a week.
Raise your chip if you’re gonna try this chipotle-lime hummus recipe this weekend!
What’s your favorite hummus recipe? Comment below!
Chipotle-Lime Hummus
Ingredients
- 15 ounces canned chickpeas rinsed and drained
- 1 tablespoon tahini
- 1 tablespoon chipotle chilies minced
- 1 tablespoon adobo sauce from the can of chipotle chilies in adobo
- 1 clove garlic quartered
- ½ teaspoon ground cumin
- ¼ teaspoon ground coriander
- ¼ teaspoon paprika
- 2 tablespoons lime juice fresh
- 2 tablespoons extra virgin olive oil
- Kosher salt to taste
- 1 tablespoon cilantro chopped for garnish (optional)
Instructions
- In a food processor or blender, add all the ingredients EXCEPT the olive oil and lime juice. Pulse a few times to chop up the chickpeas.
- With the motor running, pour in the olive oil and lime juice; process until a smooth paste forms.
- Transfer the hummus into a serving bowl, topped with more olive oil, adobo sauce and chipotle chilies if desired. Sprinkle with freshly chopped cilantro.
- Serve with pita or tortilla chips, and for an even healthier snack serve with veggies.
Notes
Nutrition
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Mary M. says
This looks so good! I can’t wait to try it!
The Mountain Kitchen says
Thanks, Mary. You’ll love it!
Kelsie | the itsy-bitsy kitchen says
How is it that I’ve never thought to add lime to hummus? I’m definitely trying this the next time I make hummus :). It’s the best snack ever!
The Mountain Kitchen says
Kelsie, I feel the same. I’ve added lime to Hollandaise but not to hummus. I hope you enjoy this recipe as much as I have! Thanks for stopping by!
Elizabeth Brinster says
I’ve never made hummus! I’m not sure if my family even likes hummus!!! Maybe I’ll give it a whirl!
The Mountain Kitchen says
This is a good one to start out with. It’s flavorful and really good with about anything you want to dip into it.
Donna says
I love hummus – it’s actually featured in my next blog post – but have never tried these flavours with it. I’ll have to give it a go.
The Mountain Kitchen says
Donna, if you love Mexican flavors you have to try this! It’s so good. I look forward to reading your next post. I adore hummus. (It’s what’s for lunch 🙂 )