Sunday, April 11, 2010

Smoky Chipotle Hummus

  • 2 15-ounce cans garbanzo beans (chickpeas), drained
  • 1/2 cup water
  • 1/4 cup plus 2 tablespoons tahini (sesame seed paste)*
  • 3 tablespoons plus 2 teaspoons fresh lemon juice
  • 2 tablespoons olive oil
  • 2 1/2 teaspoons minced canned chipotle chilies**
  • 1 large garlic clove, minced
  • 1 1/2 teaspoons ground cumin
  • 1 4-ounce jar sliced pimientos in oil, drained
  • 1/3 cup chopped fresh cilantro

  • For our dinner party last night we made both tzatziki and hummus to serve with pita and some of those mini sweet peppers that are super tasty.  Since I couldn't decide which one I wanted to make, I made both.  Sometimes less is more, and sometimes more is just... more.  The only problem with making both sauces/dips was that I had to wash my food processor twice.  Oh well.  It was worth it!

    The smokiness of this hummus was wonderful.  I tend to love spicy hummus recipes, rather than the more traditional hummus flavored simply with tahini and lemon juice.  Nothing against traditional hummus, but spicy hummus is just way better.  Generally I go for jalapeno hummus, rather than chipotle hummus, but this time I was in the mood for something a little different.  This hummus is all about the smokey flavors of the chipotles and the ground cumin.  I loved the smokiness, but if you're not into smokey flavors, the combination of the chipotles and the cumin might be a little much.  Feel free to omit the pimentos if you don't have any, because I don't feel like they really added anything in terms of taste to the hummus itself, but they are nice for a burst of additional color. 

    Recipe after the jump!

    Smoky Chipotle Hummus
    Adapted from Bon Appetit
    October 2001

    2 15-oz. cans garbanzo beans (chickpeas), drained and rinsed
    1/2 cup water
    1/4 cup plus 2 tablespoons tahini (sesame seed paste)
    1/4 cup fresh lemon juice (or lime juice)
    2 tbsp olive oil
    2 1/2 tsp canned chipotles in adobo
    2 garlic cloves
    1 1/2 tsp ground cumin
    1 4-oz. jar pimientos, drained (optional)
    1/3 cup fresh cilantro

    Blend garbanzo beans and next 7 ingredients in food processor until smooth.  Add pimientos and blend, until pimientos are coarsely chopped.  Add cilantro.  Process to mix.  Season hummus to taste with salt and pepper.  Scrape hummus out of food processor into serving bowl with a spatula.

    Serve with toasted pita bread and crudites.

    NOTE:  Hummus can be made 1 day ahead.  Cover and chill.  Bring to room temperature before serving.

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