Smoky Chipotle Hummus
Here’s a great recipe that’s not only easy to prepare, but it’s also totally healthy! You can prep it in advance, and it will keep for a few days chilled.
As an appetizer, serve it with quartered pita bread, raw vegetables, or french bread.
Even better, make a wrap for lunch: spread on a whole wheat tortilla, and top with shredded carrots, sprouts, cucumber, peppers, and roll it up. Wrap it in foil, and you have a healthy sandwich to go.
Ingredients:
- 2 (15-ounce) cans garbanzo beans (chickpeas), drained
- 1/2 cup water
- 1/4 cup plus 2 tablespoons tahini (sesame seed paste)
- 1/4 cup fresh-squeezed lemon juice
- 2 tablespoons olive oil
- 2 to 2 1/2 teaspoons minced canned chipotle chilies or 2 teaspoons of chipotle spice
- 2 garlic cloves, minced
- 1 1/2 teaspoons ground cumin
- 1 (7 ounce) jar roasted red bell peppers, drained
- 1/3 cup chopped fresh cilantro leaves (or basil)
- Coarse salt and freshly-ground black pepper to taste
Now comes the easy part. Ready for this?
Preparation:
In a food processor (or using a hand stick blender) blend beans, water, tahini, lemon juice, chipotle chilies (or spice), garlic, and cumin until smooth. Add drained roasted red peppers; process, using on/off turns, until peppers are coarsely chopped. NOTE: If the consistency is too thick, add some water.
Transfer hummus to bowl and stir in cilantro leaves. Season to taste with salt and pepper.
Refrigerate for several hours before serving. Before serving, remove from refrigerator 1/2 hour before serving.
Can be made one day ahead. Cover and chill. Bring to room temperature before serving. Makes about 3 cups.
It also tastes a million times better than it actually looks ;-)
finished product :)
