Chipotle & Lime Hummus

From the kitchen of: Helen Smith

14 oz. can chickpeas, drained
1 chipotle pepper in adobe sauce (canned)
1-2 cloves of garlic, finely minced
1 tbsp. Chipotle Olive Oil
1 tbsp. Persian Lime Olive Oil
2 tbsp. tahini
2 - 3 tbsp. water or liquid from the drained chickpeas
1/2 tsp. kosher salt
Paprika and lime zest for garnish

In a food processor, add the drained chickpeas, adobe pepper, garlic, Chipotle olive oil, Persian Lime olive oil, tahini, water and salt. Process until the hummus is smooth You might need to stop and scrape down the sides with a spatula and blend again.

Taste and adjust the seasonings. Depending on your taste, you might need to add more salt or lime juice. Also depending on how hot you like things, you can always add another pepper or  a bit more of the Chipotle Olive oil.

To serve, place into a bowl and sprinkle with smoked paprika lime zest. Serve with pita bread, pita chips, crackers or veggies.

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