Spicy Chipotle & Lime Hummus #MeatlessMondayNight
Prep time
Total time
Serves: 12
  • 2 (15-ounce) cans chickpeas, drained and rinsed
  • 2 canned chipotle peppers in adobe sauce, seeds removed + 2 teaspoons adobe sauce
  • 1 large garlic clove
  • ¼ cup cilantro
  • juice of 1 lime
  • ½ teaspoon ground cumin
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ½ cup Silk Unsweetened Coconutmilk
  1. Place chickpeas, chipotle peppers, adobe sauce, garlic, cilantro, lime juice, cumin, salt, and black pepper into a food processor. Pulse until the ingredients are finely chopped.
  2. Turn blender on high and slowy add in Silk Coconutmilk until you get the consistency you like. For a thicker hummus use less coconut milk.
  3. Taste for spices.
  4. Place in a container and chill overnight. Serve with vegetables or pita bread.
Make ahead instructions

This hummus should be made at least one day ahead of time for the flavors to blend. It will keep up to 5 days in the refrigerator.
Nutrition Information
Serving size: ¼ cup Calories: 81 Fat: 1 Carbohydrates: 13 WW Points +: 2 Fiber: 3 Protein: 4
Recipe by Organize Yourself Skinny at https://www.organizeyourselfskinny.com/spicy-chipotle-lime-hummus-meatlessmondaynight/