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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


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


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.


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