Hummus . . . just like that! It doesn't need an introduction or for me to try to convince you to try it or prepare it. I mean, is there anything else that is as lifesaving as hummus?
Adding hummus to any type of dish makes it automatically feel like a complete meal. I try to always have some hummus in my fridge. Sometimes I have it over brown rice and roasted veggies for lunch; sometimes with carrots, celery, or other crudités for a snack; or over a piece of toasted bread for breakfast.
It is creamy and delicious, but the best part? It's so easy to prepare! If you're looking to add a Latin twist to the addictive dip, chipotle peppers are always a good addition. The smokiness and depth of flavor they add might actually surprise you. Besides, adding a bit more spice gives me more options as far as what I can eat it with, like tortilla chips or even just adding a dollop to a huge bowl of red Mexican rice with black beans, tons of greens, and half an avocado.
- 2 garlic cloves, roasted
1 1/2 cups cooked garbanzo beans or 1 can garbanzo beans, drained, liquid reserved
2 tablespoons tahini (sesame seed paste)
1 tablespoon lemon or lime juice
2 tablespoons chipotle chili peppers in adobo sauce (canned ones)
1/2 teaspoon sea salt
Extra-virgin olive oil, for garnish
Cilantro, for garnish
- In a small skillet or toaster oven, roast the garlic with skin on until soft to the touch.
- In a bowl of a food processor fitted with the steel blade, add the drained chickpeas, tahini paste, lemon juice, peeled garlic, chipotle chili peppers, sea salt, and about 2 tablespoons chickpea liquid.
- Process until everything is well integrated and has a smooth consistency. Taste for seasoning and adjust.
- Add to a serving bowl. Drizzle with extra-virgin olive oil and some adobo sauce from the chipotles, and sprinkle with chopped cilantro.
- Dips, Appetizers
- Mediterranean/Middle Eastern
- 2 cups
- Total Time
- 14 minutes, 59 seconds