Chipotle Hummus


Smoky Chipotle Hummus

This is another one of my favorites. The flavor is AH-MAZING, and just slight little additions to this recipe really brings out the flavor. Be careful with the canned chipotle amount you put it though, as though it makes the hummus more flavorful, it also makes it really spicy, like can’t breathe spicy, haha.

This makes about 2 cups or so

– 1 1/2 cups chickpeas, soaked, boiled and drained (this also comes out to one 15 oz can of chickpeas)

– about 1 tsp cumin (this is key for hummus. Never forget the cumin!)

– juice of 1 large lemon

– tsp canned minced garlic, or 1 small clove garlic

– 2 tbsp extra virgin olive oil

– 2 whole chipotle chiles in adobo sauce (more will give more favor, but also make it extremely spicy!)

– 1 tsp adobo sauce from the canned chipotle chiles

– 1/2 tsp chipotle powder

– 1/2 tsp onion powder

– 1/2 cup roasted red pepper (this can be canned or roasted in oven)

– 1/2 tsp molasses

– 1/2 tsp balsamic vinegar

– t/2 tsp freshly chopped cliantro or dried cilantro

– sea salt and pepper to tastes

Put all the ingredients in a food processor or blended, and blend until creamy. IF you need liquid, you can add water or olive oil. This mixture usually has plenty of moisture from the lemons, olive oil and chipotle sauce, so it shouldn’t be necessary. Blend until the mixture is smooth, and serve!


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