Tuesday, June 10, 2014

Chipotle Hummus


Last Saturday I was watching “The Kitchen” on Food Network for the first time.  It seems like an interesting show because it’s more of a talk show than a cooking show.  During the episode I watched, they made pizzas on the grill and they also had a contest where they tested common kitchen gadgets.  One person would use their hands to do the task and the other person would use the kitchen tool.  Almost every time the person using their hands won…go figure!  Note to self: your hands are your best tool.  I digress…

Anyway, at the end of the show they answered questions from viewers and Marcela mentioned using leftover chipotles in adobo sauce to make chipotle hummus.  Well, she spoke to me…and I did it.  This is my basic hummus recipe with added chipotles in adobo sauce.  If you want, you can sub out the chipotles for sundried tomatoes or roasted red peppers to make other typical hummus flavors you may see in the store.  Honestly, hummus is too easy not to make yourself.  Try it and see!


Chipotle Hummus

Ingredients:
1-15oz can Garbanzo beans, liquid reserved
Juice from 1 lemon
¼ c tahini
1 garlic clove, minced
2 tbsp extra-virgin olive oil, plus more for serving
¾ tsp salt
½ tsp ground cumin
3 chipotle peppers in adobo sauce, roughly chopped



In the bowl of a food processor, combine Garbanzo beans, lemon juice, tahini, garlic, 2 tbsp olive oil, salt, and cumin.  While the food processor is blending, slowly add 2-3 tbsp reserved liquid from Garbanzo beans to the bean mixture until desired consistency is obtained. 

Note: If you do not want to use the leftover liquid from the beans, feel free to substitute water.




Add chipotle peppers and process until well-mixed.  Scoop hummus into a serving dish and drizzle with olive oil.

 

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