Jalapeño & Lime Hummus

I love weekends. Not because they are a significantly different routine for us, they're not. We work at home- which, basically, translates to: we work every day. No, the energy is, somehow, simply more relaxed on the weekend. I don't feel guilty blogging in my pajamas on a Saturday. And we do, at least, try to knock off work earlier than usual, reconnoitering at the fridge to assess the food situation.

We typically begin rummaging in the kitchen late afternoon, looking for a snack, some tasty tidbit to tide us over until dinner. We make guacamole, or pesto, or hummus. And then we sit and nosh. And talk. Make plans. Lately it's been all about the big move to New Mexico. Which is why I flavored my hummus with jalapeños and lime, of course. And, Babycakes, was it ever good.

Jalapeño & Lime Hummus

The unbiased husband's review: "I'm not usually a fan of hummus, but this was far and away the best damn hummus I've ever had." Phew.

1 16-oz. can chilled chickpeas or garbanzo beans, drained, rinsed
Juice of one large fresh lime
2 tablespoons peanut butter, cashew or almond butter
3 cloves fresh garlic
2 heaping tablespoons pickled jalapeños
1-2 tablespoons olive oil
2 tablespoons fresh cilantro leaves
Pinch of cumin, to taste
Red pepper flakes, to taste
Pinch of sea salt, to taste

Combine all of the ingredients in a food processor until smooth.

Serve with fresh organic carrot sticks. It's also fabulous with organic blue [or gold] corn chips.

Makes about 3 cups.

Serve with my gluten-free Buttermilk Flat Bread, Savory Grain-free Crackers or blue and gold corn chips.

Cook's Note:

This naturally gluten-free hummus is fab with a plate of roasted vegetables and brown rice. It's a perfect way to add a complementary protein to a vegan meal.

gluten free vegetarian vegan hummus