Think white chicken chili goes vegan, then becomes a chip dip. Delicious green chili flavor, just spicy enough but not overpowering, a hint of cumin and fresh cilantro….mmm!
I made a green chili chickpea burger one day and tasted the mixture before cooking it into burgers, and it was so good I wanted to eat it with chips. Thus, the inspiration for a green chili hummus dip.
Feel free to add more than one can of green chilies! I felt like 1 to 1.5 was perfect.
Southwestern hummus dip makes a great appetizer with your favorite chips, crackers, pita bread or veggies.
- 1 can chickpeas or white beans (or 1 3/4 cups, cooked)
- 1/4 cup freshly-squeezed lime juice (about 2 small limes)
- 1 tsp garlic powder
- 3/4 tsp salt
- 1 pinch cayenne pepper
- 1 tsp cumin
- 1/4 tsp black pepper
- 1 tsp chili powder
- 1/4 cup tahini
- 1 4 oz can green chilis
- 1 large handful chopped cilantro
In a food processor, blend lime juice, garlic powder, salt, cumin, chili powder, black pepper, cayenne pepper, and tahini until creamy.
While food processor is running, add 2 tablespoons ice water. Blend until very smooth and creamy.
Add the chickpeas or white beans, and blend until very smooth. Add the can of green chilis and cilantro, and pulse until well-mixed, but the chilis and cilantro are not completely blended up.
Taste and adjust salt, cayenne pepper as necessary. Add 1-2 tablespoons of water if you'd like it to be a thinner dip.
Serve with tortilla chips, pita bread triangles, crackers, or a veggie tray. Keeps well in the fridge and tastes even better after the flavors have mingled a few hours.
Adapted from Cookie and Kate’s Best Hummus recipe.