I love my Chipotle Hummus recipe, so I revised the recipe to include some herbs in it. The addition of basil gives the hummus a new fresh taste and extra flavor! Try this recipe below and see how you like it!
Without further ado…let us begin!
– Makes about 2 cups
- 1 1/2 cups chickpeas, soaked, boiled and drained (this also comes out to one 15 oz can of chickpeas)
- 1 tsp cumin (this is key for hummus. Never forget the cumin!)
- juice of 1 large lemon
- 1 small clove garlic
- 2 tbsp extra virgin olive oil
- 2 whole chipotle chiles in adobo sauce (more will give more favor, but be careful as it will also make it extremely spicy!)
- 1/4 cup finely chopped fresh basil
- 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
- 1/2 tsp freshly chopped cilantro or dried cilantro
Put all the ingredients in a food processor or blender, 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 smooth, and serve!