Inspired by my new favorite food blog find - 28 Cooks - I am on a total hummus-making kick lately. If you haven’t visited Christiane’s blog yet, I highly recommend stopping by and bookmarking. It’s the rare blog-browsing experience where you instantly want to make every single recipe posted and wish that you could jump right into the photos and take a bite.

My version of the 28 Cooks Green Chile Hummus is very similar to the original with a few key changes (see note below). Even though I’m a true-blue spiciness-phobe, I actually feel that this hummus could benefit from even more chile flavor. It’s a delicious and exceedingly palatable dip that was so good that my husband even turned down a second slice of pizza in order to eat the hummus instead!

Thanks for the culinary inspiration, Christiane! I’ll definitely be making this again and again and again…

Green Chile Hummus
Makes about 2 cups

1 (15 oz) can garbanzo beans
Juice of 2 limes
1/4 c olive oil
2 (4.5 oz) cans chopped green chilies, undrained
1-2 T tahini
1 clove garlic
Salt, pepper, and cayenne pepper to taste
1/2 tsp cumin

Combine all ingredients in a food processor and process until smooth. Chill for an hour to allow flavors to combine.

[Note: My changes were to add garlic and tahini, use only one can of beans instead of two, and add the chilies undrained.]