Chipotle Lime Two-Bean Hummus

Chipotle Lime Two-Bean Hummus

Lime juice and zest give this dip a bold tangy element while the chipotle sauce adds a smoky, slightly spicy tone. The cilantro perfectly suits these flavors, but if you aren't partial to it feel free to leave it out. Serve with tortilla chips and fresh vegetables such as jicama sticks and sliced bell peppers.

MAKES 5–6 SERVINGS (ABOUT 2 CUPS) WHEAT-FREE

1 cup cooked kidney beans
1 cup cooked chickpeas (garbanzo beans)
4–4½ tbsp freshly squeezed lime juice (see note)
1½–2 tbsp tahini
1 medium clove garlic, sliced (see note)
2–2½ tbsp extra virgin olive oil
½ tsp sea salt
1½ tsp chipotle hot sauce (I use Tabasco)
1 tsp agave nectar
1/16–1/8 tsp allspice
1–2 tbsp water (to thin dip as desired)
1 tsp lime zest, grated (see note)
¼ cup (not packed) fresh cilantro leaves

In a food processor, combine all ingredients except water, lime zest, and cilantro. Purée until smooth, gradually adding water as desired to thin dip and scraping down sides of bowl as needed. Add lime zest and cilantro and purée briefly to incorporate cilantro.

Cooking Notes:

1) I prefer this dip with just a hint of garlic, so I use a very small clove. If you are a garlic lover, feel free to use more.

2) Before juicing limes, zest one or two to collect about 1 tsp of the rind; be careful to avoid the bitter white pith. I find a kitchen rasp (also called a microplane grater) is the best tool for zesting citrus.

3) For a burrito filling: Spread this hummus onto whole-wheat (or your favorite) tortillas and top with sautéed veggies seasoned with cumin, chili powder, or other seasonings. Roll, bake until golden, and enjoy!