Chipotle Lime Hummus from Katherine Whaley
1 (15 oz) can GOYA chickpea / Garbanzo beans
3 Tbsp water, plus more to achieve desired consistency
2 Tbsp GOYA lime juice
2 Tbsp GOYA extra virgin olive oil
1 Tbsp tahini
1 Tbsp minced GOYA chipotle chilies in adobo
1 Tbsp adobo sauce from a can of chipotle chilies in adobo (GOYA)
1 Tbsp GOYA minced garlic cloves garlic
1/2 tsp GOYA ground cumin
1/4 tsp paprika (GOYA?)
GOYA salt and pepper to taste
1 tsp chopped scallions (green onion) for garnish
Serve with GOYA plantain chips
-Add all ingredients (except garnish) to a food processor, and blend until all ingredients are combined.
-Add an additional 1 Tbsp water as needed until hummus is smooth.
-Plate and top with more olive oil, extra adobo sauce and chipotle chilies if desired, then sprinkle with chopped scallions.
-Serve GOYA plantain chips. Store in refrigerator in an airtight container for 3-4 days.
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