Saturday, October 8, 2011
Chipotle Lime Two-Bean Hummus
Eat Drink and be Vegan-Dreena Burton
1 cup cooked kidney beans
1 cup cooked chickpeas (garbanzo beans)
4-4 1/2 tbs. freshly squeezed lime juice
1 medium garlic clove
2- 2 1/2 tbs. extra virgin olive oil
1/2 tsp sea salt
1 1/2 tsp. Tabasco sauce
1 tsp. agave nectar
1-2 tbs. water (depends on how thick or creamy you want it)
1 tsp. lime zest,grated
1/4 cup fresh cilantro leaves
In a food processor, combine all ingredients except water, lime zest, and cilantro. Puree until smooth, gradually adding water as desired to thin dip and scraping down sides of bowl as needed. Add lime zest and cilantro and puree briefly to incorporate cilantro.
Refrigerate and enjoy! You can eat with pita, crackers, anything. I'm spreading the love of hummus to you, so try this recipe!!!