Spicy Hummus with Dried Chilies and Lime

 

Spicy Hummus with Dried Chilies and Lime

Makes about 2 cups

1 (15oz) chickpeas, drained
1/2 teaspoon baking soda
3 chiles de arbol, stems and seeds removed
3 pasilla chilies, stems and seeds removed
3 cloves garlic
1/2 cup fresh lime juice
1/4 cup cold water
1 tablespoons smoked paprika
1 teaspoon salt
1/2 teaspoon ground cumin
3/4 cup tahini

Place the chickpeas, baking soda, chilies de arbol, pasilla chilies, and in a small pot and cover with cold water. Bring to a boil then lower to a simmer and cook for about 5 minutes. Drain the water and set the chilies aside.

Return the chickpeas to the pot and cover with cold water. Using your hand, gently fold the chickpeas to release their skins, then pour off the water and skins that have surfaced while holding back the chickpeas. Repeat this process two more times to remove most of the skins, then drain the chickpeas.

Combine all of the ingredients in the bowl of a food processor and process until smooth.