Thursday, May 17, 2012

The Recipe: Chipotle Hummus

adapted from Coconut & Lime

20 oz canned chickpeas
3 chipotle chiles in adobo (with at least 1 teaspoon of a adobo)
juice of 1/2 lemon
3 tablespoons tahini
3 tablespoons olive oil
1/2 teaspoon smoked paprika
1/4 teaspoon cumin
1/4 teaspoon garlic powder
Salt to taste

Drain chickpeas, reserving liquid. Place chickpeas, tahini, chiles, garlic powder, cumin, olive oil, lemon juice, and salt into a food processor. Blend on high until smooth, adding a few tablespoons of the reserved chickpea liquid to achieve a smooth texture. Sample and add more garlic, chiles, lemon or salt according to taste. Refrigerate overnight for best flavor.

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