Smoky Chipotle Hummus
Tuesday, May 20, 2008 at 12:39PM I love hummus, but hate paying $3.50 for a little serving of it, so I looked for a recipe to make myself. This is one I adapted from allrecipes.com. You can skip the first step, but the hummus will not be as creamy. Also, I couldn’t find tahini at my grocery store and so I left it out and it was still delicious or you can sub any kind of nut butter if you'd like. Pita chips are my favorite dippers, but this is also good with veggies.
It's important that you let this sit in the fridge for at least several hours after you make it to help the flavors come together.
1 (15.5 oz) cans garbanzo beans (drain and reserve 1/2 cup liquid
1/4 cup tahini (sesame seed paste or sub any kind of natural nut butter - I use natural peanut butter)
1/4 cup fresh lemon juice
2 T olive oil
1 canned chipotle pepper in adobo sauce
2 cloves garlic
1 1/2 tsp cumin
1 (7 ounce) jar roasted red bell peppers, drained
6 oil packed sun-dried tomatoes, drained
1/2 cup chopped cilantro
1/2 tsp salt
Place garbanzo beans in a bowl and cover with water. Gently rub the beans between your fingers to loosen the hulls. As they float to the top, remove and throw away. When you’ve gotten rid of most of the hulls, drain water from beans and pour them into the bowl of a food processor.
Add reserved liquid from beans, tahini, lemon juice, olive oil, chipotle pepper, garlic and cumin. Blend until smooth. Add the red peppers, tomatoes, cilantro salt and pepper. Pulse the mixture until the ingredients are coarsely chopped into the hummus base. Transfer to a serving bowl, cover and chill for several hours or overnight. Serve.
Reader Comments (2)
I usually cook my beans first to soften them up a little bit as well. LOVE HUMmUS!
sad to say but i had no idea what tahini was...today a jar jumped out at me at the grocery store...now i know what it is and where to find it!