Prep 5 mins
Cook 0 mins
A little twist on the hummus recipe. The green chilies gives this dip a nice slight kick. This also makes a great sandwich spread.
- 1 (16 ounce) can chickpeas, washed and drained
- 1 (4 1/2 ounce) canof chopped green chilies
- 1⁄4 cup olive oil
- 1 lime, juice of
- 1 garlic clove
- black pepper
- cayenne pepper
- Put all ingredients in food processor and mix till nice and smooth.
- Adding water or olive oil to create a smoother dip if desired.
- Serve with chips or toasted pita wedges.
The Middle East meets Mexico -- what a splendid idea! It really *does* whip up in 5 minutes, and tastes better than anything store-bought, at half the price. Think I might try adding a little cilantro next time, but it's just lovely as is!
This is the easiest hummus I've ever made - and one of the best! I wasn't expecting to like it quite as much as I do. I used a little tin of jalapenos, and am serving it alongside some sturdy tortilla chips. I left out the cayenne since it's plenty spicy as-is. I love using lime instead of lemon, although the lime flavour isn't coming through all that much next to the peppers. "IF" there are any leftovers, it will make a fabulous sandwich spread. Thanks Rita, great one to know!
DH loved this!! Made a great dip for a huge array of veggies. I used plenty of cayenne and topped with a bit of green onion. Was hoping there would be some left for wraps & veggie burgers but it was gone!! Super simple recipe with superb results! Thanks Rita!!