My Chipotle Hummus Recipe
I usually prepare this at home and take a container on the road with us.
2 (15-ounce) cans of Chickpeas, one drained, one with liquid
Zest and juice from 1 Lemon (small to medium sized)
1 Chipotle Pepper (from a can in adobo sauce)
2-3 tablespoons Tahini paste
1 clove of Garlic, peeled
½ teaspoon Cumin
2 tablespoons Olive Oil
This recipe is adapted from the Vitamix cookbook. Drain one can of chickpeas and use the other can with the liquid.
Add all ingredients your blender. Start with low speed (or pulsing) to chop and mix ingredients, then process at high speed until desired consistency is reached (pausing to stir or let mix settle as needed).
Processing time is approximately 1-minute with a high-powered blender.
Can also be prepared in a food processor. Blended version is very smooth, food processor leaves it a bit more grainy.
TIPS:
My current favorite variation is to use Garam Masala instead of the Cumin
Can be “dressed up” with pine nuts and/or roasted red peppers (diced) – stir in and/or sprinkle on top after hummus is transferred to your serving container.
For a brighter, less smoky heat use 1-2 fresh Serrano peppers (may remove ribs and seeds first).
Consider using disposable gloves when working with peppers.
Save and portion tahini – portion the rest of your tahini paste into snack sized zip bags, consolidate into a larger bag and store in the freezer. When using a frozen portion, empty it into the blender immediately (before it comes up to temperature) and it will come out cleanly.
Extra chipotle peppers can be refrigerated in a glass or hard, clear plastic container (will stain others)
Salt may be added to taste.
2 (15-ounce) cans of Chickpeas, one drained, one with liquid
Zest and juice from 1 Lemon (small to medium sized)
1 Chipotle Pepper (from a can in adobo sauce)
2-3 tablespoons Tahini paste
1 clove of Garlic, peeled
½ teaspoon Cumin
2 tablespoons Olive Oil
This recipe is adapted from the Vitamix cookbook. Drain one can of chickpeas and use the other can with the liquid.
Add all ingredients your blender. Start with low speed (or pulsing) to chop and mix ingredients, then process at high speed until desired consistency is reached (pausing to stir or let mix settle as needed).
Processing time is approximately 1-minute with a high-powered blender.
Can also be prepared in a food processor. Blended version is very smooth, food processor leaves it a bit more grainy.
TIPS:
My current favorite variation is to use Garam Masala instead of the Cumin
Can be “dressed up” with pine nuts and/or roasted red peppers (diced) – stir in and/or sprinkle on top after hummus is transferred to your serving container.
For a brighter, less smoky heat use 1-2 fresh Serrano peppers (may remove ribs and seeds first).
Consider using disposable gloves when working with peppers.
Save and portion tahini – portion the rest of your tahini paste into snack sized zip bags, consolidate into a larger bag and store in the freezer. When using a frozen portion, empty it into the blender immediately (before it comes up to temperature) and it will come out cleanly.
Extra chipotle peppers can be refrigerated in a glass or hard, clear plastic container (will stain others)
Salt may be added to taste.
