I love snacks so. much. Sometimes, if I’m out of “real food,” or Shorty wants to eat barbecue or fried chicken and I don’t, I’ll just say, “That’s okay, I can just have a snack dinner,” secretly elated. If I don’t have much in the way of lunch entrees, or we ate all the leftovers from the night before, I’ll just say to myself, “Oh! Snack lunch day! Sigh,” but I’m really wondering how many cereal breakfast items I can fit into one lunch.
For a person SO into food, it’s weird that I love snacking this much, especially because snacks usually involve SOME form of prepackaged something, and in theory, I’m not into that. Still, I can’t pass up a little yogurt and granola, a little peanut butter on Saltines (salty side down), and then maybe peaches with cottage cheese, or pears and cheddar cheese slices. Toast with olive oil. Frozen waffles with PB and applesauce. Graham crackers dipped in milk. Noticing something? It’s all fruit and flour and spreads. (There is one snack I’m not ready to tell you about. When we’re closer, maybe. It makes my friends and family alike cringe, and I don’t want to do that to you just yet. 10 points if you can guess it. Peanut butter is involved.)
I’ll eat (and love) these kids’ lunch-y snacks, but what I really delight in are the homemade versions, like this hummus, or those dips I made in the days of the Bon Appetit Food Lover’s Cleanse.
I have actually considered becoming a snack blogger. I’m not doing that, mainly because there are just so many things to cook–why set limits? At the Food Blog South conference, though, lots of people asked me what type of food I make for Crandlecakes, and I would always say something like, “Hmm, I guess it’s a combination of vegetarian and other “special diet” meals, pastas, desserts I couldn’t pass up, and then it’s just appetizers and snacks. And snacks.”
Anyway, all this is just to prepare you for the fact that I made hummus again. If you’re thinking, oh great, another hummus recipe, I guess I’m just here to tell you that this one is DIFFERENT than the other two I’ve posted in the last several months. I planned on waiting to tell you all about it — you know, give you a bit of a break from hummus — but I just finished this recipe, it would really impress your friends at any upcoming party, and I don’t want to deny you that victory. Plus, Tex-Mex dip.
Tex-Mex dip. -_-
Chipotle-Lime Hummus with Sour Cream
Makes 4-5 cups
*To make this recipe vegan, omit the sour cream. It will lose some creaminess, but you can compensate by adding a bit more water. You may need to cut back on the chipotles, as well, as the sour cream tones down the spice.*
475g (or two 15 oz. cans, drained) garbanzo beans/chickpeas
2 chipotle peppers from a can of Chipotles in Adobo Sauce*
1 clove garlic, peeled
¾ cups Tahini paste
6-8 Tablespoons fresh-squeezed lime juice
6-8 Tablespoons ice water
½ Tablespoon salt
3 Tablespoons sour cream + 1 more Tablespoon for garnish
¼ cup chopped fresh cilantro
* If you’re sensitive to spice, I recommend only using 1 pepper.
1. In a food processor, purée the garbanzo beans with the chipotle peppers and garlic clove. When a gravely substance forms, add Tahini and process until it is the texture of clay.
2. Add salt. Add lime juice a few Tablespoons at a time, as you may prefer less lime than I do. I got all the way to 8 Tablespoons, which is quite a lot, but most people will stay around 6, I think.
3. Slowly add ice water, a few Tablespoons at a time, until the mixture is smooth and lighter in texture. Add extra water if you prefer a thinner consistency, but beware of diluting it too much.
4. Add 3 Tablespoons sour cream and process just until combined. Taste for seasoning, adding more lime, salt, or sour cream to taste.
5. To serve, mix remaining 1 Tablespoon sour cream with a tiny bit of water, so that you can drizzle it over the top of the dip. Serve hummus at room temperature, drizzled with sour cream. Sprinkle the cilantro over the top. Serve with pita chips, tortilla chips, or vegetables sticks.