Chipotle and Lime Hummus

Sabtu, 08 November 2014

Chipotle and Lime Hummus

It is a well-documented fact that I have a thing for chipotle peppers ^[1]. That smoky spicy heat is completely irresistible. When I ran across a recipe for a chipotle hummus last week, I knew I needed to make it as soon as I had the chance. If you are a fan of chipotle and lime flavors, this hummus needs to be in your house very soon! Smoky, tangy, slightly spicy, this hummus is going to be seen frequently in our future.

Chipotle and Lime Hummus
recipe adapted from The Messy Baker
Yield: 1 1/2 cups
(printable recipe)
^[2]^[3]

1 15 ounce can of garbanzo beans, drained (liquid reserved)
2 tablespoons garbanzo bean liquid
2 large garlic cloves, minced
1-2 large chipotle peppers in adobo sauce ^[4], about 1-2 tablespoons worth (adjust according to the amount of heat desired)
1-2 tablespoons fresh lime juice, about 1 medium size lime's worth
1/4 teaspoon kosher salt
2 tablespoons olive oil
1 tablespoon chopped cilantro

Drain the garbanzo beans, reserving the liquid. Place them in the bowl of a food processor and pulse a few times. Add the garlic, chipotles, 1 tablespoon of lime juice, garbanzo bean liquid and salt. Run the food processor for just a few minutes, pulsing as needed, until almost smooth.

Add the olive oil, 1 tablespoon at a time. Running to puree in between each addition. Taste and adjust the seasonings as desired. Add an additional tablespoon of lime juice for a tangier hummus. Add up to an additional tablespoon of the garbanzo bean liquid as needed to achieve the desired consistency. Store in an airtight container in the refrigerator until ready to serve. Sprinkle with cilantro just before serving. Serve with tortilla chips, raw vegetables or pita bread. Enjoy!