- 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
- 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.
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!
Source: Vive Le Vegan