Pozole Hummus by

Michael McMurtrey


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


  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.