Chipotle Pepper Hummus
Combine the flavors of the Middle East with Mexico in this all-natural hummus recipe.
- 1/2 pound of dry chick peas (aka garbanzo beans)
- 1/4 cup of tahini (sesame-seed paste)
- 1/2 cup of water
- 1/4 cup of lime juice
- 2 tbsp of olive oil
- 2 cloves of garlic, crushed and chopped
- 1 tsp of cumin
- 2 tbsp of dried coriander
- 1/2 tsp salt
- Ground pepper to taste
- 1 can (7 oz) of chipotle sauce
- Soak the chick peas in water overnight.
- In a stock pot, bring water to boil and place the soaked beans in, boiling them until soft.
- Strain out the water from the beans and place the cooked beans into a food processor.
- Add in the tahini, water, lime juice, olive oil, garlic, cumin, coriander, salt, and pepper.
- Blend well in the food processor until it has a near-pasty texture.
- Slowly add the chipotle sauce in a little at a time, mix, and taste. Stop adding when you reached your desired level of spicy.
- Place in a container and allow it to sit in the refrigerator overnight.
I know it sounds like the beans require a lot of work, but I did this because I wanted to avoid using canned beans, as these dried beans contain more nutrients.
I usually end up using the whole can of chipotle sauce in the recipe, but I wanted to forewarn you that it could get spicy.
If your hummus seems a bit thick and not creamy enough, blend it further with the processor. If you’re still not happy, then add a little milk to make it creamy.
You’re welcome to eat the hummus fresh out of the processor, but I’ve found it to taste better a day later when all the ingredients have soaked together.
If you want to use canned beans, then use two cans of chick beans.
Try adding some sun-dried tomatoes or fresh peppers if you like.
The traditional way to serve hummus has been with slices of warm pita bread, but I’ve also served this hummus with tortilla chips, chopped raw vegetables, and I’ve even used this as a condiment in sandwiches.