No Slivers Here

November 23, 2008

Smoky chipotle hummus

Filed under: Appetizers — Tags: — bettylou79 @ 12:38 pm

I love this recipe. Before Nate and I got married I learned that he was quite fond of hummus. He would buy a container of it from Trader Joe’s and a bag of Salt and Pepper chips and eat that for lunch or even a snack. After we got married I was always on the look out for a recipe for hummus. I found one in one of my Everyday Food magazines. He liked it but we both agreed that there wasn’t anything special about it.

A few summers ago we went to Powell’s books in Portand, OR and I scored a Bon Appetit Cookbook for 50% off. So last spring I decided to try a new recipe and went on the hunt in the cookbooks that I already have, rather than using the trusty internet!

This hummus recipe is our new favorite. I love the spicy flavor but also the hint of mexican flavoring. This time that I made it I opted to not use the cilantro I have used it before and it was delicious. I just decided not to use it this time because I didn’t have it! This recipe makes quite a lot so I suggest making it for a party or large gathering.

Enjoy!

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Smoky Chipotle Hummus

source: Bon Appetit cookbook but found here at Epicurious.com

Ingredients:

  • 2 15-ounce cans garbanzo beans (chickpeas), drained
  • 1/2 cup water
  • 1/4 cup plus 2 tablespoons tahini (sesame seed paste)*
  • 3 tablespoons plus 2 teaspoons fresh lemon juice
  • 2 tablespoons olive oil
  • 2 1/2 teaspoons minced canned chipotle chilies**
  • 1 large garlic clove, minced
  • 1 1/2 teaspoons ground cumin
  • 1 4-ounce jar sliced pimientos in oil, drained
  • 1/3 cup chopped fresh cilantro
  • 2 6-ounce packages roasted-garlic bagel chips

Preparation

Reserve 3 tablespoons garbanzo beans for garnish. Blend remaining garbanzo beans and next 7 ingredients in processor until smooth. Add pimientos; process, using on/off turns, until pimientos are coarsely chopped. Transfer hummus to medium bowl. Stir in cilantro. Season hummus to taste with salt and pepper. Sprinkle with reserved garbanzo beans. (Can be made 1 day ahead. Cover and chill. Bring to room temperature before serving.) Accompany with bagel chips.

*Sold at Middle Eastern markets, natural foods stores and some supermarkets. **Chipotle chilies canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets, specialty foods stores and some supermarkets.

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2 Comments »

  1. This looks great. I am always on the lookout for a hummus recipe that is different from what you usually see.

    Comment by Kristina — November 23, 2008 @ 3:32 pm

  2. […] Smokey Chipotle Hummus […]

    Pingback by One Year Ago Today… « No Slivers Here — June 10, 2009 @ 9:22 pm


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