Sunday, August 15, 2010

Chipotle Hummus

Chipotle peppers are not to be taken lightly. I have a reasonably high spice tolerance and love the smokey flavor that Chipotle peppers bring to any dish, but they pack a punch. I've certainly underestimated their spiciness in the past which yielded tasty but painful meals. Be careful!
This recipe is easily adjusted to suit not only your preferred spice level but also your preferred hummus consistency. I use a combination of tahini, olive oil, and the garbanzo bean can liquid to prepare my hummus until it's the consistency I like. Want creamy hummus? Add more tahini and olive oil. Want a healthier/diet friendly hummus? Use a bit more of the can liquid. Adding each liquid slowly will allow you to adjust accordingly without over-adding and ending up with hummus soup. This hummus is not only great with veggies and pita chips, but also is a great addition to any pita sandwich or as a replacement for mayonnaise in bread sandwiches. 

Chipotle Hummus
2 15.5 ounce cans garbanzo beans, drained with liquid reserved
1 chipotle pepper (canned & packed in adobo sauce)*
1 teaspoon adobo sauce *
1/3 cup extra virgin olive oil*
1/3 cup tahini*
1 tablespoon lemon juice*
3 teaspoons kosher salt*

* ingredients that are added to taste.

-Combine beans, chipotle pepper, adobo sauce, and tahini in a food processor work bowl. Blend and slowly add in olive oil/garbanzo bean liquid until the mixture starts to form a consistent, smooth paste. Adjust consistency with additional oil, bean liquid, and tahini until the hummus reaches the desired consistency. Season to taste with salt, lemon juice, (and additional chipotle, if desired).

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