Chipotle Lime Hummus
Where have I been? How has it been another whole week of the summer?
Oh yeah, I've been studying. Again. Summer #2. Math world.
Anyway. What's been going on since I reentered the world of math? A little mini golf, a little swimming, a little running, a little yoga, a little exhibit setup and hiking with mom, a little visiting with friends, a little baking, and a little cooking.
It's already been a couple weeks, but we visited with JB and LB. LB asked me to bring an appetizer. I happened to come across this pin again, and was inspired to make some hummus.
It had not only been a while, but I have only ever made roasted red pepper hummus. So I decided that it was time to branch out.
I had some chipotle peppers in adobo sauce leftover from the Barbacoa beef I made on Memorial day. So I immediately gravitated toward the Southwestern hummus. I didn't know how I felt about black bean hummus, though, so I made up my own.
I'd say it was a success! Just a little spicy, and very hummus-y. Well, once I added some olive oil. The first night, I didn't put any oil, and it was a little thick. It tasted good, but it got dry by the end of the night. So, I added some oil the next day, and it was much better.
I served it with tortilla chips and carrots. The tortilla chips were perfect with it. The lime tortilla chips are even better!
I ate the leftovers on tortillas with avocado, cheese and fried eggs or black beans for breakfast!
And it was so easy, I forgot to even take pictures while I was making it! Oops! Here are some pictures from a day trip NES and I took the next day instead!
Chipotle Lime Hummus
1 can chickpeas, drained and rinsed
1 chipotle pepper
1 tbsp. fresh cilantro
juice of one lime
2 tbsp. olive oil
Pour all ingredients in the bowl of a food processor. Pulse until combined and a thick paste consistency.
Oh yeah, I've been studying. Again. Summer #2. Math world.
Anyway. What's been going on since I reentered the world of math? A little mini golf, a little swimming, a little running, a little yoga, a little exhibit setup and hiking with mom, a little visiting with friends, a little baking, and a little cooking.
It's already been a couple weeks, but we visited with JB and LB. LB asked me to bring an appetizer. I happened to come across this pin again, and was inspired to make some hummus.
I had some chipotle peppers in adobo sauce leftover from the Barbacoa beef I made on Memorial day. So I immediately gravitated toward the Southwestern hummus. I didn't know how I felt about black bean hummus, though, so I made up my own.
I ate the leftovers on tortillas with avocado, cheese and fried eggs or black beans for breakfast!
And it was so easy, I forgot to even take pictures while I was making it! Oops! Here are some pictures from a day trip NES and I took the next day instead!
Chipotle Lime Hummus
1 can chickpeas, drained and rinsed
1 chipotle pepper
1 tbsp. fresh cilantro
juice of one lime
2 tbsp. olive oil
Pour all ingredients in the bowl of a food processor. Pulse until combined and a thick paste consistency.
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