Smokey Chipotle Hummus

In general, I’m not a “spicy” wimp, when it comes to all things jalapeno or chili powder.

I gained a personal love of chipotle, after I tried a bbq sauce, at O’Charley’s restaurant. I’ve been collecting my cans of chipotle chilies in adobo sauce, like I’ve been collecting my cans of chickpeas/garbanzo beans, to make hummus.

To my delight, I found a recipe that used both. I had to break out of my fear of what’s in the can, and jump in!

After my last kitchen miracle, after a near disaster recipe of hummus, I wasn’t feeling the water in the recipe, and I knew I wanted more olive oil.

My final product, dumped into the food processor and processed smooth.. for a couple of minutes..

  • 2 – 15.5 oz cans chickpeas/garbanzo beans (drained)
  • a heaping 1/4 cup of tahini
  • 2 minced cloves fresh garlic
  • 2 generous handfuls of fresh cilantro
  • 1/3 cup olive oil
  • juice of two fresh lemons
  • 1 Tbsp chipotle chilies and adobo sauce (I whipped the whole can, together, with the magic bullet.)
  • 1 – 12 oz jar roasted red peppers (drained and rinsed)
  • 1.5 tsp ground cumin
  • 3-4 pinches coarse sea salt
  • 1/4 tsp restaurant ground black pepper
chipotle hummus
It seemed too thin, and would have worked better for crackers or pretzels, than bread wedges.. but the next day.. WOW.. much spicier and thicker.. and just wonderful!

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Smokey Chipotle Hummus

In general, I’m not a “spicy” wimp, when it comes to all things jalapeno or chili powder.

I gained a personal love of chipotle, after I tried a bbq sauce, at O’Charley’s restaurant. I’ve been collecting my cans of chipotle chilies in adobo sauce, like I’ve been collecting my cans of chickpeas/garbanzo beans, to make hummus.

To my delight, I found a recipe that used both. I had to break out of my fear of what’s in the can, and jump in!

After my last kitchen miracle, after a near disaster recipe of hummus, I wasn’t feeling the water in the recipe, and I knew I wanted more olive oil.

My final product, dumped into the food processor and processed smooth.. for a couple of minutes..

  • 2 – 15.5 oz cans chickpeas/garbanzo beans (drained)
  • a heaping 1/4 cup of tahini
  • 2 minced cloves fresh garlic
  • 2 generous handfuls of fresh cilantro
  • 1/3 cup olive oil
  • juice of two fresh lemons
  • 1 Tbsp chipotle chilies and adobo sauce (I whipped the whole can, together, with the magic bullet.)
  • 1 – 12 oz jar roasted red peppers (drained and rinsed)
  • 1.5 tsp ground cumin
  • 3-4 pinches coarse sea salt
  • 1/4 tsp restaurant ground black pepper
chipotle hummus
It seemed too thin, and would have worked better for crackers or pretzels, than bread wedges.. but the next day.. WOW.. much spicier and thicker.. and just wonderful!

There are no comments yet. Be the first and leave a response!

Leave a Reply

Wanting to leave an <em>phasis on your comment?

Trackback URL http://fromthecheapseatz.com/2009/08/18/smokey-chipotle-hummus/trackback/
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