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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