How to Make Spicy Chipotle Hummus

This recipe is modified from the 'Smoky Chipotle Hummus' recipe found on Allrecipes.com. I've modified it a little bit based on experimentation, but I've found that it doesn't take much time at all, especially because I use my 'Magic Bullet' instead of a food processor to blend it all up.

Difficulty: Moderately Easy

Instructions

Things You'll Need:

• 2 (15 1/2 ounce) cans of garbanzo beans, drained
• 1/2 cup water
• 1/4 cup tahini
• 1/4 cup lemon juice
• 2 tbsp extra-virgin olive oil
• 1 canned chipotle pepper in adobo sauce (you can use other peppers here, if needed.)
• 2 cloves garlic
• 1 1/2 tsp. cumin
• 1 seven ounce jar roasted red bell peppers, drained
• 6 oil-packed sun-dried tomatoes, drained
• 1/2 cup chopped cilantro
• 1/2 tsp. salt
• 5-10 pieces of pita bread

1. Place the beans, water, tahini, lemon juice, olive oil, chipotle pepper, garlic, and cumin in the bowl of a food processor or blender (again, I highly recommend the Magic Bullet); blend until all ingredients are mixed thoroughly together.

2. Add the red peppers, tomatoes, cilantro, and salt. You may need to add pepper to taste.

3. Pulse the mixture until the ingredients are coarsely chopped, making them into a thick, pasty base.

4. Transfer to a serving bowl and refrigerate until ready to serve. This usually serves about 10-15 people.

5. Toast the pita bread using a toaster oven or a skillet over low heat. Once browned, cut into triangles.

Tips & Warnings

• If you use the Magic Bullet, you may need to vary the ingredients to make sure it all fits. You may need to chop the peppers first before placing them into the container.
• I sometimes eat pita and hummus as a lunch.
• Hummus is best served chilled with warm pita bread.

Resources

• Original Recipe on Allrecipes

[cynvela]

on 7/15/2009 In step 5, I think you mean "pita," not "hummus." :)