Saturday, October 8, 2011


I don't know about you, but I LOVE hummus! Hummus is my go-to snack after school. I normally just buy the organic hummus from the store, already mad. BUT today I had the brilliant idea to make it myself! I don't know if you know this about me but last spring break I was was "vegan". I put vegan in quotations because I didn't stick with it:( My whole family is big on hunting, I mean I have dead deer hanging on my living room walls. I couldn't do, I felt like the deer were really staring at me and my chickens wanted to peck my eyes out for not eating their eggs. Let's just say it was difficult.

Back to the hummus! So the whole story about me being a vegan had a point, I bought a vegan cook book. I never use it but I knew it had great hummus recipes, so I dug it out of my growing shelf of cookbooks. I looked through the chapter about hummus and I found one that sounded yummy. Chipotle Lime Two-Bean Hummus! This recipe seriously took me maybe 5 minutes to make! Super easy!

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!!!

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