Smoky Chipotle Hummus

January 10th, 2010  |  City: | Published in Travels  |  1 Comment

Ingredients

  • 2 (15.5 ounce) cans garbanzo beans, drained
  • 1/2 cup water
  • 1/4 cup tahini (sesame-seed paste)
  • 1/4 cup fresh lemon juice
  • 2 tablespoons olive oil
  • 1 canned chipotle pepper in adobo sauce
  • 2 cloves garlic
  • 1 1/2 teaspoons cumin
  • 1 (7 ounce) jar roasted red bell peppers, drained
  • 6 oil-packed sun-dried tomatoes, drained
  • 1/2 cup chopped cilantro
  • 1/2 teaspoon salt
  • ground black pepper to taste

Instructions

Place the garbanzo beans, water, tahini, lemon juice, olive oil, chipotle pepper, garlic, and cumin in the bowl of a food processor; blend until smooth. Add the red peppers, sun-dried tomatoes, cilantro, salt, and pepper. Pulse the mixture until the ingredients are coarsely chopped into the hummus base. Transfer to a serving bowl, cover, and chill until ready to serve.

Chef Jesse’s Notes:

I tossed in a couple of extra sun dried tomatoes to thicken the recipe.  It’s a good idea to add the water gradually.  If you aren’t careful when draining the beans, peppers or tomatoes, you can end up with a runnier consistency than desired.  I added about ¼ of a cup of water initially and ended up putting about 1/3 of a cup in total.   Also, be very careful with the chipotle peppers (it’s 1 pepper, not 1 can of peppers!).  They are really spicy, so it might be a good idea to start with a half pepper and add either more pepper or some of the adobo sauce to taste.

Recipe modified from All Recipes:

TheRebeccammendations notes:

This recipe is hearty and flavorful! It has layers of spice and heat, and a true Mediterranean taste.

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Responses

  1. How to Host a Petit Soiree says:

    January 10th, 2010 at 7:47 pm (#)

    […] their choice to supplement our in-house goodies. Contributions included Jesse’s Smoky Chipotle Hummus and Emily’s Baked Brie. For the pseudo-planned jam session, our friend Alex who has 6 (?) […]

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