Chili Lime Hummus (soy, nut, allium, tomato/tomatillo free)

• 1 15oz can chickpeas, drained and rinsed

• 2 tablespoons tahini (roasted sesame paste)

• 2 tablespoons avocado oil

• 1 1/2 teaspoons lime juice

• 1/2 teaspoon raw apple cider vinegar

• 2-4 tablespoons water

• 1 tablespoon chili lime seasoning (Tajin or Valentina, either the hot sauce or dry seasoning mix versions)

• scant 1/4 teaspoon garlic powder (optional)

• scant 1/4 teaspoon cayenne pepper (optional)

• salt to taste

In the bowl of a food processor or blender, add your chickpeas, tahini, oil, lime juice, vinegar, chili lime seasoning, and garlic, cayenne and salt if using. Blend or process on the highest speed, stopping to scrape down the sides of the bowl. While blending or processing, drizzle the water into the bowl, until the hummus is the consistency you desire.

Transfer the hummus from your food processor or blender to your serving bowl, cover tightly, and refrigerate for 1-2 hours before serving.

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