Cuisine - Hummus pg 2 10-4-12
- Details
- Category: Past Issues
Greetings. This recipe for hummus has a bit of a kick from the chipotle pepper, a subtle smoky flavor from the paprika, and a lovely rosy color. Although typically served as an appetizer, it would be fine for lunch, paired with an assortment of raw veggies or fruit.
Chipotle Hummus
3 cups canned chick peas, rinsed and drained
¼ cup sesame tahini
3 tablespoons fresh lemon juice
¼ cup olive oil
1 clove garlic
1 chipotle pepper from can of chipotle peppers
in adobo sauce
1 tablespoon adobo sauce
1 teaspoon smoked paprika
salt and pepper to taste
water, as needed
In a food processor, pulse all ingredients,
except salt, pepper, and water.
Add salt and pepper, to taste.
Puree until smooth. Add a small amount of water
if mixture is too thick.
Serve with pita triangles, toasted or plain.