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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