Chipotle Hummus
Original recipe by Alejandra Graf
Ingredients
- 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
Directions
- 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.
Information
- Category
- Dips, Appetizers
- Cuisine
- Mediterranean/Middle Eastern
- Yield
- 2 cups
- Total Time
- 14 minutes, 59 seconds