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).
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
- 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.
- 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!