Best 7 Smokey Chili Lime Hummus Recipes

SMOKY MEATY CHILI

Steps:

• Heat a large Dutch oven over medium-high heat. Add 2 tablespoons of the oil to the hot pan. Season the pork and beef with 1/2 teaspoon of the salt. Working in 2 batches, brown the meat on all sides; this will take about 7 minutes per batch. Remove the browned meat to a plate and continue with the next batch.
• When all the meat is browned and removed, add the remaining tablespoon of oil to the pan along with the garlic, onion and pepper. Cook, stirring often, for about 3 minutes. Season the vegetables with the chile powder, cumin, chipotle, coriander and 1 teaspoon of salt. Continue to cook the vegetables until the spices are fragrant and the vegetables are soft, an additional 2 minutes. Stir in the diced tomatoes and kidney beans along with 3 cups of water. Add the seared meat and the remaining 1/2 teaspoon salt. Reduce the heat to medium low, cover and simmer until the meat is tender and the chili has thickened slightly, about 1 hour. Stir in the bourbon, espresso and agave and turn off the heat.
• Serve garnished with shredded Cheddar cheese and a dollop of sour cream if desired.

SMOKY LIME-CHILE DIPPING SAUCE

Steps:

• Coat limes and jalapeños lightly with oil and place on grill over medium heat, cut sides down. Cook until cut sides are golden brown streaked with black, 4 to 5 minutes. Flip over and move to side or back of grill where temperature is low. Cook until limes and chiles are soft enough to yield easily when squeezed with tongs, at least 5 and up to 20 minutes. Remove from grill and refrigerate, covered, until ready to use.
• To make sauce, mince jalapeños and place in medium-size bowl. Squeeze 1/3 cup juice from limes and add to bowl with jalapeños, then add all remaining ingredients and whisk together. This sauce keeps, covered and refrigerated, about 3 days.

SMOKY CHIPOTLE HUMMUS

Steps:

• Place the garbanzo beans, water, tahini, lemon juice, olive oil, chipotle pepper, garlic, and cumin in the bowl of a food processor; blend until smooth. Add the red peppers, sun-dried tomatoes, cilantro, salt, and pepper. Pulse the mixture until the ingredients are coarsely chopped into the hummus base. Transfer to a serving bowl, cover, and chill until ready to serve.

CHILI LIME CAULIFLOWER WITH SMOKEY MAYO

Steps:

• Preheat the oven to 425 degrees F.
• Place the cauliflower florets on a sheet pan. Drizzle with the oil and sprinkle with the chile-lime seasoning, cumin, salt and pepper. Toss to coat and bake until the cauliflower is roasted and browned, about 25 minutes.
• For the smokey mayo: Meanwhile, make the sauce by adding the mayonnaise, honey, smoked paprika, salt, garlic, lime juice, chipotle pepper and adobo sauce to a bowl. Whisk together until smooth and incorporated.
• Remove the cauliflower from the oven and transfer to a platter. Drizzle the sauce over the top and garnish with the scallions.

CILANTRO LIME HUMMUS

Steps:

• Add all ingredients to the food processer and pulverize. If the hummus is too dry, you can add the leftover liquid from the drained garbanzo beans.

LIME CILANTRO HUMMUS

Steps:

• In a food processor, combine garbanzo beans, cilantro, lime juice, water, oil, garlic, lime zest, garlic salt and cayenne; cover and process until blended. Serve with vegetables or crackers.

CRUNCHY CHILI LIME SHRIMP

Steps:

• Preheat oven to 425°. Place the first 7 ingredients in a greased 15x10x1-in. pan. Finely grate zest from lime. Cut lime crosswise in half; squeeze juice. Add zest and juice to shrimp mixture; toss to coat., In a small bowl, combine crushed chips, cilantro and oil; sprinkle over shrimp mixture. Bake until shrimp turn pink, 12-15 minutes. Top with tomatoes and avocado. If desired, serve with additional lime wedges and cilantro.