Smoky Southwestern Hummus
- Course/Dish: Appetizers
- Meals: Snack
- Main Ingredient: Tahini
- Difficulty: Easy
- Equipment Needed: Blender
- Serves: 2
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!
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
Juice of 1 large or 2 small limes
1/2 tsp salt
1 tsp chili powder
1/4 tsp cumin
Dash cayenne pepper
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.