Friday, August 5, 2011

Chipotle Hummus

I love hummus! On sandwiches, burgers, raw veggies or corn chips. Here are two recipes. One traditional and one chipotle. You can cook your chickpeas from dry or use canned. It tastes much better to use freshly cooked chickpeas. If you use canned use water in place of the cooking liquid. These hummus recipes are my favorite from Gluten-free, vegan, soy-free contains sesame seeds

Chipotle Hummus
  • 2 large cloves garlic
  • 1 t Tony’s creole seasoning
  • ¼ t cumin
  • ¼ t coriander
  • 2 c HOT chickpeas (reserve ½ c cooking liquid)
  • 1-2 canned chipotle peppers in adobo sauce
  • 4 T tahini or peanut butter
  • 2-4 T chickpea cooking liquid as needed or Olive Oil if you aren't watching  your calories
  • Juice of 2 limes ( around 3 T )
  • ¼ c chopped cilantro (optional)
  • Salt/pepper to taste

  1. Pulse garlic and tony's in food processor until garlic paste is formed
  2. add the rest of the ingredients and puree until totally smooth
  3. Taste and adjust seasoning. Add more lime juice if needed. 

8 cloves garlic
2 t salt
1 t chili powder
4 c hot chickpeas
¼ c tahini
1/3 c lemon juice
Chickpea cooking water to thin if necessary

Method: Cook chickpeas and reserve cooking water.
In a food processor, add the garlic, salt and chili powder. Pulse until garlic is a paste. Now add the chickpeas, tahini and lemon juice. Puree until totally smooth. Add chickpea cooking water to thin mixture if desired.

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