Vegan Key Lime Hummus
In one of the many food facebook groups I am a part of, I saw people posting about a new Key Lime flavored dessert hummus. Knowing that these things run about $4-5 a container, I decided to see if I could make my own at home version that was much cheaper. And you guys this vegan key lime hummus IS. SO. GOOD! Tastes like a key lime pie, and comes together in about 5 minutes. This hummus is naturally gluten-free and if you use vegan certified sugars, also vegan. I would recommend pairing this dip with some graham crackers and a cold glass of milk of your choice!
Yes. There are a few different recipes out there that combine lime juice with lemon juice as a substitute for key lime juice. However, I just substitute regular lime juice for key lime juice. You can buy a bottle of key lime juice at the store, but it can be expensive.
There are a few differences between key limes and regular limes. What we think of as regular limes in the US, are actually Persian limes. Key limes are often referred to as Mexican or West Indian limes. Key limes are smaller, have a thinner skin, and are more acidic than regular limes. Their flavor is also a little different, with a somewhat herbal-floral taste.
Hummus is made from the humble chickpea, which is a good source of protein and fiber.
How to Make Vegan Key Lime Hummus: Step-by-Step
Step 1. Drain and rinse your chickpeas under cold running water. If you want to use the chickpea liquid (or aquafaba), drain your chickpeas over a bowl. Otherwise, you can do this in the sink. An optional step is to soak the chickpeas in a bowl of water for an additional 20 minutes and then rinse again, to make sure all of the aquafaba is off and to neutralize the chickpea flavor a little more. After soaking, drain and rinse the chickpeas again. Set the sieve of chickpeas aside over a bowl to finish draining for 10 minutes. While the chickpeas are soaking, measure out the granulated sugar (a scant 1/4 cup means underfill the cup a little bit) and put into a high powered blender. Blend for about 20s, or until the sugar is superfine. Blending the sugar ensures a smoother hummus.
Step 2. After preparing the chickpeas, combine all ingredients in a high powered blender. Blend until smooth. You might find that you have to scrape down the sides of the blender container every once and a while to make sure everything gets a chance to be blended. Because we are only using a little bit of coconut cream, you can use the leftovers to make coconut whipped cream which you can freeze in dollops and use in hot drinks or on fruit, or you can use it to make my whipped cream fruit salad!
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Use The Leftover Coconut Cream to Make:
Vegan Key Lime Hummus
- 1 15.5 oz can chickpeas (i.e., garbanzo beans), drained and rinsed
- 1 scant 1/4 cup superfine granulated sugar
- 2 tablespoons milk of your choice (I used original almond milk)
- 1.5 teaspoons vanilla extract
- 2 tablespoons lime juice (about 1 lime)
- 3 tablespoons coconut cream
- (optional) After the initial draining and soaking step, soak chickpeas in a bowl of water for 20 minutes. Drain and rinse. Let chickpeas continue to drain in a sieve over a bowl for 10 minutes.
- While chickpeas are soaking, measure out a scant 1/4 cup of granulated sugar. Put into a blender and blend until sugar is superfine.
- Add all ingredients to a high powered blender and blend until smooth. You might have to periodically scrape down the sides.
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