Chipotle and Lime Hummus
Recipe adapted from and with thanks to The Messy Baker
Servings: 1 1/2 cups
  • 1 15 ounce can of garbanzo beans drained (liquid reserved)
  • 2 tablespoons garbanzo bean liquid
  • 2 large garlic cloves minced
  • 1-2 large chipotle peppers in adobo sauce about 1-2 tablespoons worth (adjust according to the amount of heat desired)
  • 1-2 tablespoons fresh lime juice about 1 medium size lime's worth
  • 1/4 teaspoon kosher salt
  • 2 tablespoons olive oil
  • 1 tablespoon chopped cilantro
  1. Drain the garbanzo beans, reserving the liquid. Place them in the bowl of a food processor and pulse a few times. Add the garlic, chipotles, 1 tablespoon of lime juice, garbanzo bean liquid and salt. Run the food processor for just a few minutes, pulsing as needed, until almost smooth.
  2. Add the olive oil, 1 tablespoon at a time. Running to puree in between each addition. Taste and adjust the seasonings as desired. Add an additional tablespoon of lime juice for a tangier hummus. Add up to an additional tablespoon of the garbanzo bean liquid as needed to achieve the desired consistency. Store in an airtight container in the refrigerator until ready to serve. Sprinkle with cilantro just before serving. Serve with tortilla chips, raw vegetables or pita bread. Enjoy!