Thai Chilli and Lime Hommus

A delicious hommus dip that’s zingy and fresh with Thai-inspired flavours of lime, chilli and coriander.

It’s no secret that I’m somewhat addicted to the flavourful combination of chilli and lime. And to be honest, why wouldn’t I be? It’s perfect.

So when I came across a Thai Chilli and Lime Hommus at Orange Grove markets, I bought a couple of tubs, and within a couple of days they were both gone. Scraping the last bits out of the tub was extremely frustrating. In need of a further dip fix, I rummaged through the pantry and found a can of chickpeas. Great! Now I could make my own, and it only took minutes.

Unlike traditional hommus, this version is zingy and fresh, bursting with the citrusy flavours of lime juice and freshly chopped coriander.

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Thai Chilli and Lime Hommus

I like a little spice so I added extra chilli powder to the mix, but if you have more sensistive taste buds, just stick with deseeded red long chilli. It will be just right.

Servings: 2 -4

Ingredients

For the Hommus:

• 440 g (1 can) chickpeas liquid reserved
• 2 tbsp tahini
• 4 tbsp peanut oil
• 1/2 cup lime juice
• 2 sprigs fresh coriander chopped finely
• 1 red long chilli de-seeded and chopped finely

Instructions

To make the Chilli and Lime Hommus:

• Place all ingredients in a large bowl and process with a stick blender until all chickpeas have been pureed.
• Add reserved chickpea liquid to the dip for a more runny consistency.

To serve:

• Serve with crackers or vegetable sticks.

Notes

To store: place in the fridge in an airtight container, store for upto 4 days.

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