Smokey Chili Lime Hummus Recipes

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SMOKY MEATY CHILI



Smoky Meaty Chili image

Provided by Giada De Laurentiis

Categories     main-dish

Time 1h35m

Yield 6 servings

Number Of Ingredients 18

3 tablespoons vegetable or grapeseed oil
2 pounds pork shoulder, trimmed and cut into 1/2-inch dice
1 pound beef chuck, cut into 1/2-inch dice
2 teaspoons kosher salt
4 cloves garlic, chopped or smashed
1 onion, diced
1 red pepper, diced
3 tablespoons chile powder
1 tablespoon cumin
1 teaspoon chipotle flakes or powder
1/2 teaspoon coriander
Two 15-ounce cans diced fire-roasted tomatoes
Two 15-ounce cans kidney beans, drained and rinsed
3 tablespoons bourbon
3 tablespoons brewed espresso
1 tablespoon agave
1/2 cup shredded white Cheddar, optional
1/3 cup sour cream, optional

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



Smoky Lime-Chile Dipping Sauce image

This spicy dipping sauce is particularly good with fish, shrimp or chicken. You'll need a medium-hot charcoal fire to make it. Either start cooking when the main dish comes off the fire or, if making this sauce separately, light a charcoal fire in your grill, putting all the coals on one side, and wait until it has died down to medium. Remove some or all of the pith and seeds from the jalapeños if you prefer a milder sauce.

Provided by John Willoughby and Chris Schlesinger

Categories     sauces and gravies

Time 45m

Yield About 1 cup

Number Of Ingredients 9

3 to 4 limes, halved crosswise
2 red or green jalapeños, halved lengthwise
2 tablespoons vegetable oil
1/4 cup soy sauce
1/4 cup fish sauce
2 tablespoons minced ginger
1 tablespoon minced garlic
2 tablespoons sugar
3 tablespoons roughly chopped Thai basil

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.

Nutrition Facts : @context http, Calories 253, UnsaturatedFat 13 grams, Carbohydrate 31 grams, Fat 15 grams, Fiber 4 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 4582 milligrams, Sugar 17 grams, TransFat 0 grams

SMOKY CHIPOTLE HUMMUS



Smoky Chipotle Hummus image

Don't spend your good money on tiny containers of store-bought hummus! Make your own! This recipe is a fun twist on traditional hummus recipes. The chipotle pepper and cumin lend a bit of heat and smokiness, while the cilantro brightens the flavor. Perfect for entertaining a crowd! Serve with pita chips and fresh vegetables.

Provided by SAVVYHOSTESS

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Hummus Recipes

Time 15m

Yield 20

Number Of Ingredients 13

2 (15.5 ounce) cans garbanzo beans, drained
½ cup water
¼ cup tahini (sesame-seed paste)
¼ cup fresh lemon juice
2 tablespoons olive oil
1 canned chipotle pepper in adobo sauce
2 cloves garlic
1 ½ teaspoons cumin
1 (7 ounce) jar roasted red bell peppers, drained
6 oil-packed sun-dried tomatoes, drained
½ cup chopped cilantro
½ teaspoon salt
ground black pepper to taste

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.

Nutrition Facts : Calories 89.6 calories, Carbohydrate 11.9 g, Fat 3.7 g, Fiber 2.4 g, Protein 2.9 g, SaturatedFat 0.5 g, Sodium 235.3 mg, Sugar 0.4 g

CHILI LIME CAULIFLOWER WITH SMOKEY MAYO



Chili Lime Cauliflower with Smokey Mayo image

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 40m

Yield 2 to 4 servings

Number Of Ingredients 14

1 large head cauliflower, broken into florets
2 tablespoons olive oil
1 tablespoon chile-lime seasoning, such as Tajin
2 teaspoons ground cumin
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 cup mayonnaise
1 tablespoon honey
1/2 tablespoon smoked paprika
1/4 teaspoon kosher salt
2 cloves garlic, pressed
1 lime, juiced
1 canned chipotle pepper, chopped, plus 1 tablespoon adobo sauce from the can
2 scallions, sliced thinly

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



Cilantro Lime Hummus image

A really yummy, easy version of hummus that one of my best buddies gave to me. I just can't get enough of it!

Provided by alwayzhongry

Categories     Beans

Time 10m

Yield 8-10 serving(s)

Number Of Ingredients 9

2 (8 ounce) cans garbanzo beans (drain, but keep liquid)
1 tablespoon olive oil
1 garlic clove (or more for your own taste)
2 limes, juice of (or more for your own taste)
1 teaspoon cumin
1 teaspoon coriander
cilantro (to your taste, I put a ton in)
1/2 teaspoon cayenne
3 dashes salt

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



Lime Cilantro Hummus image

Enjoy this fun dip with crackers or veggies or on your favorite sandwich or burger. To make it smoother, add a bit more olive oil. If you prefer a more rustic texture, decrease the oil a little. -Kimberly Grusendorf, Medina, Ohio

Provided by Taste of Home

Categories     Appetizers

Time 20m

Yield 3 cups.

Number Of Ingredients 10

2 cans (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 cup coarsely chopped cilantro leaves
1/2 cup lime juice
1/4 cup water
3 tablespoons olive oil
4 garlic cloves, halved
1-1/2 teaspoons grated lime zest
1 teaspoon garlic salt
1/2 teaspoon cayenne pepper
Assorted fresh vegetables or crackers

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.

Nutrition Facts : Calories 100 calories, Fat 5g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 244mg sodium, Carbohydrate 12g carbohydrate (2g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges

CRUNCHY CHILI LIME SHRIMP



Crunchy Chili Lime Shrimp image

Easy, quick and family friendly, this chili lime shrimp recipe is dairy free and comes together in about 30 minutes. The secret is the bright, flavor-packed sauce. Serve over greens, store-bought slaw or cauliflower rice. -Julie Peterson Crofton, Maryland

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 8 servings.

Number Of Ingredients 14

2 pounds uncooked shrimp (26-30 per pound), peeled and deveined
4 garlic cloves, minced
1 teaspoon paprika
1 teaspoon ground ancho chile pepper
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon pepper
1 medium lime
1 cup crushed tortilla chips
1/4 cup chopped fresh cilantro
1/4 cup olive oil
1 cup cherry tomatoes, halved
1 medium ripe avocado, peeled and cubed
Optional: Additional lime wedges and cilantro

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.

Nutrition Facts : Calories 230 calories, Fat 13g fat (2g saturated fat), Cholesterol 138mg cholesterol, Sodium 315mg sodium, Carbohydrate 10g carbohydrate (1g sugars, Fiber 2g fiber), Protein 20g protein. Diabetic Exchanges

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