At some point last year, I unwittingly became one of those people who eats a big pile of raw veggies for lunch every day. It all started late one night when I didn’t have time to cook lunch for the following day, and it just kind of stuck. Turns out that in my old age I’ve grown to love chowing down on carrots and broccoli stalks and red peppers and everything else in between. I keep lunch exciting by making a different flavor of hummus every week. This chipotle hummus is one of my favorites, and it would be just as at home in your lunchbox as it would be in your next party’s snack spread!
I love spicy food, but I’m not a fan of food that’s so hot you can’t taste anything. Chipotle peppers are perfect in that respect; they’ve got some kick, but also pack in the flavor. You can find cans of chipotles packed in adobo sauce at just about any grocery store. Toss a couple of those suckers in your food processor with some chickpeas and a few other ingredients, and you’ll have a cheap and flavorful dip in no time. You won’t even have to worry about purchasing store-bought hummus that’s indirectly supporting Zionism. Everyone wins!
There are a lot of recipes floating around the Web that recommend painstakingly removing the chickpea skins if you want to make smooth hummus. Although I felt pretty silly doing it, I did try that method once just for kicks, and honestly, I didn’t find it made enough of a difference in texture to warrant the ridiculous effort. Don’t believe the hype, y’all! If you prepare your hummus like it’s an emulsion — and use enough liquids — you’ll have no problem making smooth hummus with any old food processor.
4.8 from 4 reviews
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Author:?Claryn
Recipe type:?Appetiser
Prep time:? 15 mins
Total time:? 15 mins
Serves:?6-10
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Ingredients
2 Tbsp olive oil
2 Tbsp tahini
2 c cooked chickpeas
2 Tbsp chipotle peppers packed in adobo sauce
2 cloves garlic
? to 1 tsp salt (see note)
1 Tbsp lemon juice
2 Tbsp water, plus additional as needed
chipotle peppers, olive oil and paprika, to garnish
Instructions
In a small bowl, whisk together olive oil and tahini. Set aside.
In a food processor, pulse chickpeas, 2 Tbsp chipotle peppers, garlic and salt until mostly ground.
With food processor running on high, stream in lemon juice and water.
When mixture is relatively smooth (this may take a few minutes, depending on your food processor), slowly stream in olive oil and tahini mixture.
Continue processing until completely smooth.
You can add more water at this point if you’d like the mixture to be lighter; just drizzle it in a tablespoon at a time while the food processor is on until you’ve reached your desired consistency.
Just before serving, transfer hummus into serving bowl. With a large spoon, make a shallow well in the center of the hummus.
Fill depression with olive oil.
If desired, mince up to 2 Tbsp chipotle peppers and arrange around olive oil.
Lightly sprinkle olive oil with paprika.
Serve with warm pitas or fresh veggies.
Notes
I think hummus tastes best when made from freshly cooked chickpeas — and they’re cheaper than canned ones, too! I use a pressure cooker to cook mine without any added salt, then refrigerate them until completely cool. If you’re using canned chickpeas, you’ll want to reduce the salt in this recipe. Also note that as with all hummus, the flavor of this spread develops nicely overnight, and the peppers mellow a little bit in the refrigerator, if you can wait that long.
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Happy New Year, everyone!
