Smoky Southwestern Hummus
Description
Thick, creamy, smoky, and salty, this hummus would work amazingly well on wraps with other southwestern flavors. This would especially work with vegetables as well. Basically just give it a try with anything you can dip!
Recipe by
Ingredients
2 cups chickpeas
1/4 cup tahini
A few drops liquid smoke (begin with just a few and use more if you want more smoke
flavor)
Juice of 1 large or 2 small limes
1/2 tsp salt
1 tsp chili powder
1/4 tsp cumin
Dash cayenne pepper
Methods/steps
1) Place chickpeas in a food processor. If you want, heat them first, according to my chickpea heating instructions in the sweet potato hummus post!
2) Add tahini, a little bit (1-2 tbsp) of the canning juice that the chickpeas came in, and the lime juice. Process until smooth and creamy.
3) Add liquid smoke, salt, chili powder, cumin, and a tiny dash cayenne. Blend again, and re-season to taste if need be.
4) Freak out about how delicious this is.
