lime hummus with black pepper

fresh lime and black pepper hummus

Sometimes I’m really craving something in particular, but don’t have any of it in the house, so I just make some. Maybe some fruit iced tea, a piece of cake, or quick hummus. I’ve been known to do this with dried snack mix, bread, and all sorts of dishes, really.

Is that so unusual?

snack platter with veggies, crackers and hummusRecently, I wanted to serve some hummus as a sort of snack-lunch but we’d finished the little tub from the fridge that I’d bought at the supermarket earlier in the week.  I did have some limes in the fridge, as well as a can of chickpeas, and jar of tahini in the cabinet, so I decided to make a quick batch of food processor hummus.

Hummus is versatile: I often send some hummus to school as part of a packed lunch in a little silicone baking cup. Or serve it in a small dish surrounded by fresh vegetables and maybe some crackers for an afternoon snack. Plus I love to spread it on a sandwich with plenty of alfalfa sprouts or lettuce, and oily roasted vegetables.

All over the internet you can find recipes for variations of hummus: with pumpkin or beets, with spices and seeds, with spinach, nuts, or even a ground meat topping.

This is a really simple hummus with lime, black pepper, and no garlic. Maybe another time I’ll offer one of the versions I mentioned just now, but not today.

fresh lime and black pepper hummus

Lime Hummus with Black Pepper INGREDIENTS

  • 1 x 19oz can of chickpeas: drain the starchy liquid but reserve it for later
  • 1-2 small limes: you never know how juicy a lime is until you’ve cut and squeezed it; you might need more than a single lime
  • 1/4 cup tahini
  • salt, pepper

Lime Hummus with Black Pepper METHOD

  • Pour the chickpeas into the bowl of a food processor with the blade attachement already in place.
  • Add the juice of one lime (careful not to include any seeds), the tahini and 1/8 cup reserved chickpea liquid: Process until everything is well mixed.
  • Scrape the sides and run the machine again, adding a little of the reserved liquid through the funnel until the texture is no longer chunky, and lit begins to look smooth. It won’t become entirely smooth, but leave the machine running for three to four minutes for a smoother hummus.
  • Taste the hummus and add more lime if you want it, as well as the salt and pepper, and stir to thoroughly combine everything. You’ll have to taste and decide if you need more salt. Tasting will help you decide whether or not to add more salt, because it really depends on how salty the chickpea liquid is, and how salty you want your dip to be.

Store your hummus in a lidded or plastic-wrapped container in the fridge for up to a week.

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