Chipotle Hummus

You know how there are certain foods that are totally worth the effort to make from scratch? Enter hummus.  There’s nothing wrong with supermarket hummus, really.  It’s just that homemade is so much better, and a whole lot cheaper.  The kind you make at home is creamier, thicker, and you have total control over the salt/garlic/spice levels.  As long as you own a food processor, it’s easy to whip up a batch.  Hummus is traditionally used as a dip or spread, but I’ve seen it used in recipes for pasta sauces, pizza toppings, salad dressings, deviled egg fillings, veggie burgers, baked potato toppings… the list goes on.   It’s pretty versatile stuff, and healthy to boot!

I usually make mine with cooked dried garbanzo beans because I find the texture to be superior to the canned variety.  Canned beans will do in a pinch, just in case you don’t have the time (or desire) to prepare dried garbanzos.  Just promise me you’ll make them from scratch one rainy weekend – you’ll quickly see why it’s worth the extra-extra time and effort.

A few notes:

-This recipe makes a lot of hummus, so cut the measurements in half if you prefer a smaller batch.

-Don’t like chipotle pepper?  Leave it out for plain, classic hummus.

Chipotle Hummus

Makes approximately 3 cups

  • 2 cups of cooked garbanzo beans/chickpeas (if making from scratch, 1 cup of dried beans will yield 2 cooked cups)
  • 2 cloves of garlic
  • Juice of 1 large lemon (about 1/4 cup)
  • 1/4 cup extra virgin olive oil
  • 3 Tablespoons tahini
  • 3 chipotle peppers (canned in adobo sauce)
  • 2 Tablespoons of the reserved adobo sauce
  • 1 teaspoon kosher salt
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 3/4 cup of  water  (or reserved cooking water, if you’ve made the beans from scratch)
Place the chickpeas, garlic, lemon juice, extra virgin olive oil, tahini, chipotle peppers, adobo  sauce, salt, cumin, and paprika into a large bowl food processor.  Pulse until chickpea mixture comes together.  With the food processor running, slowly stream in the water until the mixture becomes smooth.  Use less water for thicker hummus, and more for thinner hummus.  Once your hummus reaches the desired consistency, check for seasoning.  Place in an airtight container and keep refrigerated for up to 7-10 days.
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3 Responses to Chipotle Hummus

  1. Pingback: Crispy Falafel with Garlicky Cucumber Salsa

  2. jan foster says:

    I am looking for a recipe for Black Bean Garlic Hummus. It was different but soooo good.
    Thanks

  3. Pingback: Super Bowl Snacks - The Naughty Mommy | The Naughty Mommy

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