Chips and dip have to be one of the best snacks ever invented. Dear inventor-of-chips-and-dip, thank you, thank you from the very bottom of my little snack-loving soul! One day you will get a Bud Light Real Men of Genius commercial, or at least a hand shake, or maybe even a smooch on the cheek… Chips and dip are so simple and kind of always appropriate. Throw them out before dinner, tote them along to a party, or grab them to curb those mid-afternoon hunger pains. Plus, I love how you can combine salty with so many different flavors. There are sweet, creamy, or spicy dips… The possibilities are rather endless. Are you feeling mango salsa, ranch dip, pico?
Lately, Jason and I have been loving this cilantro lime hummus. It’s light, creamy, and goes great with blue corn chips. I love the slight twang the lime adds to the hummus. So different than something you could find in the supermarket. The other day I even used a scoop on my turkey burger as a substituted for mayo and mustard. It’s delicious and it comes from a great cookbook, Fast and Simple Gluten-Free!
Cilantro Lime Hummus
Click here for the recipe!
From Fast & Simple Gluten Free by Gretchen Brown, R.D.
Ingredients:
1 16 ounce can chick peas, drained
2/3 cup fresh cilantro
1 clove garlic
3 tablespoons fresh lime juice
3 tablespoons tahini paste
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon cumin
1/8 teaspoon cayenne pepper
1/3 cup olive oil
Prep: 10 minutes
Yields: 6 servings
Method:
1. Combine all ingredients in food processor except olive oil. Turn food processor to a low speed and slowly pour olive oil into processor through food chute or food tube. Blend until smooth.
2. Serve with corn chips, veggies, or pita bread if you aren’t gluten-free.
