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