Thursday, April 28, 2011

Chipotle Hummus

A variation on my basic hummus recipe, this one is quite tasty with the smokiness and heat of chipotle peppers.  Even though I don't like cilantro, you could easily add a handful of cilantro as well for a brighter flavor, and it might be interesting to try it with lime juice instead of lemon.  The great thing about a recipe like this is that everything is completely to taste, so use more or less of anything to suit your own taste.  I ate mine with fresh pita bread, but it would also be good with some pita chips baked in the oven with a little lime or lemon juice and cumin sprinkled on them.  Enjoy!

Chipotle Hummus
1 (15 ounce) can chickpeas, drained, 1/4 cup of liquid reserved
1/8 cup extra virgin olive oil
2 cloves garlic
1/2 teaspoon salt
1 teaspoon cumin
1/4 to 1/2 teaspoon freshly ground black pepper
2 or 3 chipotles in adobo, with some of the sauce
juice of 1/2 lemon
handful of cilantro

Combine all of the ingredients in a food processor or blender, including reserved liquid from chickpeas, and process until the mixture reaches the desired consistency, scraping down sides as necessary.  If the mixture seems to dry, you can always drizzle in a little more of the chickpea liquid, water or olive oil to thin it out.  Serve with pitas or vegetables.


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