Super Easy Chili Lime Hummus

Warning: Once you start making your own hummus at home, it’ll be really hard for you to ever go back to store bought.  With that out of the way, I am just living for this southwest take on hummus right now.  Looking at what I had left in the fridge and pantry today, it was a match meant to be; fresh limes, too many cans of garbanzos (chickpeas), hot Mexican chili powder, and of course cayenne pepper.  I’m not claiming I came up with the idea of chili lime hummus here, but this version I whipped up on the fly turned out a lot better than I thought it would (to my fiance’s pleasant surprise as well).

chili lime dip

louie hummus

Even the cat was after it.  Down, Louie! 😀


Super Easy Chili Lime Hummus


  • Two 15-ounce cans of unsalted or low sodium garbanzo beans (chickpeas) – drained with a little liquid left over in the bottom of each can.
  • 1/4 cup freshly squeezed lime juice
  • 2 small garlic cloves
  • 1 tsp celtic sea salt (or mineral-rich salt of choice)
  • 1 tsp hot Mexican chili powder (or chili powder of choice)
  • 1 tsp ground cumin
  • Ground cayenne pepper to taste


  1. In a food processor or blender, combine all ingredients and pulse until a smooth texture is achieved.  You may need to scrape down the sides a few times to ensure everything is well combined.
  2. Transfer to a serving dish, top with a dusting of chili powder and cayenne pepper. Garnish with fresh lime and serve with lightly salted baked blue tortilla chips for a pop of color (or baked tortilla chips of choice).  Enjoy fresh!





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