#chipotlelime

This Spicy Chipotle-Lime Hummus is a zesty and flavorful twist on traditional hummus. The smoky chipotle peppers add a spicy kick while the lime juice brightens up the flavor. It's perfect for dipping veggies or spreading on sandwiches.

Ingredients: 1 can 15 ounces chickpeas, drained and rinsed. 3 tablespoons tahini. 2 tablespoons fresh lime juice. 2 tablespoons olive oil. 1-2 chipotle peppers in adobo sauce adjust to taste. 2 cloves garlic, minced. 1 teaspoon ground cumin. 1/2 teaspoon smoked paprika. 1/2 teaspoon salt. 2-4 tablespoons water as needed to adjust consistency.

Instructions: In a food processor, combine chickpeas, tahini, lime juice, olive oil, chipotle peppers, garlic, cumin, paprika, and salt. Blend until smooth, scraping down the sides as needed. Add water, 1 tablespoon at a time, until desired consistency is reached. Taste and adjust seasoning if necessary. Transfer to a serving bowl and garnish with a drizzle of olive oil, a sprinkle of smoked paprika, and a few chickpeas for decoration. Serve with your favorite vegetables, pita bread, or crackers.

Prep Time: 10 minutes

Cook Time: 0 minutes

The smoky chipotle peppers, tangy lime juice, and soft grilled chicken in these Chipotle Lime Chicken Tostadas give them a lot of flavor. They make a tasty and filling meal when topped with fresh vegetables and creamy avocado.

Ingredients: 4 boneless, skinless chicken breasts. 2 chipotle peppers in adobo sauce, minced. 3 cloves garlic, minced. Juice of 2 limes. 2 tablespoons olive oil. 1 teaspoon ground cumin. Salt and pepper to taste. 8 tostada shells. 2 cups shredded lettuce. 1 cup diced tomatoes. 1/2 cup diced red onion. 1 avocado, sliced. 1/4 cup chopped fresh cilantro. 1/2 cup sour cream optional. 1/4 cup crumbled queso fresco optional.

Instructions: In a bowl, combine minced chipotle peppers, minced garlic, lime juice, olive oil, ground cumin, salt, and pepper. Add chicken breasts to the bowl and coat them evenly with the marinade. Let marinate for at least 30 minutes in the refrigerator. Preheat grill to medium-high heat. Grill chicken breasts for 6-7 minutes per side, or until cooked through. Remove chicken from grill and let rest for a few minutes before slicing into strips. To assemble tostadas, place a layer of shredded lettuce on each tostada shell. Top with sliced chicken, diced tomatoes, diced red onion, avocado slices, and chopped cilantro. Drizzle with sour cream if desired, and sprinkle with crumbled queso fresco. Serve immediately and enjoy!

Prep Time: 20 minutes

Cook Time: 15 minutes

Marinated Halloumi Skewers with Summer Veg and Chipotle-Lime Peanut Sauce

This post is sponsored by the National Peanut Board. I received compensation, but all opinions and content are my own.

Chances are, during the summer, I’m grilling halloumi skewers once a week. There’s nothing like putting fire to vegetables and cheese. I love the charred flavor and crisp cheese. In this recipe, I’ve paired the skewers with a delightful peanut butter sauce because who can refuse…