Most of you know I’m a sucker for Mexicalia. Coriander, smoked paprika, lime, fresh chili pepper, bring it on. This hummous recipe balances the spicy flavours south of the border with the nuttiness of tahini and garbanzo beans, which tastes great with salsa, vegetables and more vegetables! Serves 3-4
2 cups soaked chickpeas (soaked overnight if dried, or 1 can organic chick peas, 15 oz with 1-2 tbsp canning juice reserved) 1/4 cup tahini 1/2 teaspoon smoked paprika Juice of 1 large or 2 small limes 1/2 red chilli pepper 1/2 tsp salt 1/4 tsp cumin Dash chili powder Dash cayenne pepper
1. Place chickpeas in a food processor. 2. Add tahini, a little bit (1-2 tbsp) of the water from the chick pea soaking or canning juice that the chickpeas came in, and the lime juice. Process until smooth and creamy. 3. Add red chilli pepper and spices. Blend again, and re-season to taste if need be. 4. Garnish with extra spice, coriander and whole chick peas.
Eat until ridiculously full.