Fiesta Hummus (gluten free, vegan)

Fiesta Hummus
It all started with the limes. Fresh, ripe, organic limes were hiding in our fridge, waiting for a purpose. We did not have any tequila... Somewhere along a long train of thought, the limes picked up garbanzos, olive oil, tahini, and chili peppers. Garlic, paprika, and coriander joined the party. It was Fiesta Hummus!

2 cups cooked garbanzos (chick peas)
1/2 cup tahini
2 limes, peeled and sliced
1/2 cup olive oil
2 tsp cilantro
1 tsp coriander

1/2 tsp salt (omit if you used canned garbanzos)
1 tsp garlic powder or 2 cloves peeled, fresh garlic
1 tsp paprika
4oz can green chilies (or two cans, to taste)

Blend the ingredients together. Serve with warm tortillas or grilled pitas.

I shared this post with Slightly Indulgent Tuesday,  Real Food Wednesdays, Allergy Free Wednesdays and Frugal Days, Sustainable Ways.


  1. This is very tasty. We have a Dairy free child, and we use this hummus in place of cheese for just about everything. The other 2 kids who grew up eating tons of cheese love it and find that hummus makes a great grilled " cheese" sandwich. Thanks for sharing your wonderful recipes with us.

    1. That's funny you mention using hummus as a sandwich filling. We wrapped them up in whole wheat tortillas and ate them like burritos. Making tortillas right on the grill make them more like a chapati, so we laughed that we had a Southwest-spiced Mediterranean filling in an Indian flatbread. Thank you for the feedback!

  2. I have an addiction to hummus and this recipe is a winner in my book! Thanks so much for sharing this tasty recipe on Allergy-Free Wednesdays.


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