I have been really enjoying experimenting with home-made hummus since I received my Optimum 9200 blender. After making a Simple Healthy Garlicky Hummus, which I loved, I fancied something with a bit more zing and spice and this is what I came up with! My Mum and I have made it several times in the last couple of weeks as we get through so much hummus that even by the sixth cracker we have no will to stop!
As we already know, lime, chilli and coriander are a match made in heaven in both Mexican and Thai food! By adding that flavour combo to hummus makes it zingy and fresh, bursting with the citrusy flavours. If you are tired of regular old hummus but still want to get a big dose of the wonderfully healthy chickpeas then this dip might be the perfect solution for you. Its also a little different because it uses a mixture of white beans and chickpeas rather than chickpeas alone.
If you don’t like spice, remove the seeds from the chilli or leave it out all together 🙂
1 x 400g tin of chickpeas, drained & rinsed,
1 x 400g tin of cannellini beans, drained & rinsed,
2 tbsp tahini,
Juice of 1 lime,
1 tsp lime zest,
1 large garlic clove,
large handful of fresh coriander,
1/3 cup olive oil (+ more to reach desired consistency)
salt and pepper to taste
1/2 red chilli with the seeds in.
Add all of the ingredients to a food processor and blend until mixed to form a paste. Season with salt and pepper to taste. Serve with oat cakes, on seeded bread and with falafels!