Pozole Hummus

This is a fun Latin twist on a party favorite. I love picking up a bag of Ingles’ fresh in-store made tortilla chips to enjoy with this. It’s also perfect for crunch vegetables and fruit like celery, jicama, radishes, and even green apples.

Serves: 4-6

Shopping List

• 2 tbsp. lemon juice
• 2 tbsp. lime juice
• 2 tsp. kosher salt
• 3 chipotle peppers, in adobo
• ½ cup pepita butter
• 3-4 ice cubes
• 1 tbsp. dried garlic
• 1 (29 oz.) can hominy
• 1 (15½ oz.) can chickpeas
• 2 tbsp. neutral oil

Instructions

1. Add chickpeas, hominy, and minced garlic to the bowl of a food processor. Puree until smooth.
2. While the processor is running, add ice cubes, pepita butter, salt, and lemon and lime juice, and chipotle peppers. Blend for about 4 minutes or so. Check, and if the consistency is too thick still, run the processor and slowly add a little hot water. Blend until you reach desired silky smooth consistency.
3. Spread in a serving bowl and add a generous drizzle of olive oil.