I don’t expect anyone to have salted lime spread languishing in their fridge, but if you feel up to making some, then this recipe is for you. The salted lime hummus is a great addition to any meat based meal that requires some form of a dip.
Head straight on to the Recipe For ♥ Salted Lime Hummus ♥
Let’s talk about hummus
Hummus is to me, one of the most easiest dips to make. This Middle Eastern spread is made from chickpeas that are blended with tahini, lemon juice and olive oil. Flavourings can vary from garlic, to roasted vegetables, or fresh herbs. Use hummus as a dip for pita bread or vegetables, or as a dressing by watering it down. I always make this as part of my meze table, and additions to this can be falafel, grilled aubergines, chicken or fish. Other than memories of eating hummus for breakfast on the Kibbutz, I have also enjoyed this in my felafels after a night out. We would go to Mi-Vami in Hillbrow and I would order my felafel with all the sides, and a good dollop of hummus. This was my repeat order in Jerusalem heading out for the night.
Why Salted Lime Hummus?
During Ramadan in Dubai we had iftar meals with hummus on the side. And to this day, it often appears on our table. And this is why I make so many variations. Using pickled lemons in place of tahini is not a new concept when making hummus. I have seen recipes for this dip with preserved lemons, and thought, why not make a salted lime hummus? I have veered completely away from the traditional and only used 3 ingredients to make this. Other than the expected ingredients of chick peas and olive oil, the only other thing I used was salted lime spread. We used this for tacos one night, and for pita with lamb meatballs for dinner another evening.
Take a look at this inspiring recipe for ♥ Salted Lime Hummus ♥ from Lavender and Lime #LavenderAndLime Share on X
Click on the links for conversions and notes.
Salted Lime Hummus
Ingredients
- 224 g tinned chickpeas, drained weight
- 90 mls olive oil, plus extra for serving
- 30 mls salted lime spread
Method
- Place the chickpeas, olive oil and lime spread into a blender
- Blend until it reaches your desired consistency
- Place into a bowl, drizzle with olive oil and serve
See the links below for blog posts I published on December 10:
- 2023: The Little French Village of Book Lovers
- 2021: Tomato Chutney
- 2018: Butter Bean Hummus
- 2017: The Midnight Line
- 2016: MareSol
- 2015: Ginger Ice Cream
- 2014: Raphaels at Asara
- 2013: Pickled Plum Sorbet
- 2011: Food Quiz Number 68 For A Friday
- 2010: Thai Inspired Sirloin Stir Fry
As I have stated before I just love hummus be it home-made or even bought from one of my favourite firms . . . it truly replaces butter atop most of my bread and wraps. Initially I was very much a ‘purist’ and made it ‘plain’ . . . these days I am quite happy to create ‘excitement’ with flavours! So > back to your salted lime spread – should be special . . .
Thank you Eha. I also love the different flavours 🙂
I love hummus. Any version really – they are all good!
Hope you try this version 🙂
Interesting take
thank you 🙂
Fantastic!!!
Thank you again for the inspiration 🙂
It’s different but sounds fabulous with salted lime. I certainly would love to try some!
Hope you make it 🙂
Salted lime is totally new to me. I’ll have to give this hummus a try. sound delicious.
Thank you Judee 🙂
I never thought about salted lime but now I will have to try it. Thanks for the creative nudge.
Hope you enjoy it Bernadette 🙂
How interesting! I love hummus but never even heard of salted limes. Gotta give this a try.
Hope you do Frank 🙂
Another wonderful twist on hummus – so delicious and inviting!
Thanks so much 🙂
I love this. I am just getting started on my cooking journey, but I love your recipes. Consider me a fan.
Thank you! And have fun with your cooking 🙂