Chipotle Hummus

17 Jan


As a friend described this, the hummus is yummus. Now, this is actually a combination of a technique from Smitten Kitchen, where you peel the garbanzo beans for a smoother, lighter hummus, but the flavors are from Natalie’s Daily Crave, somewhat adapted for my own tastes.

Start by peeling two cans of garbanzo beans. The technique is pretty simple, just hold one between your index and middle fingers with the pointy end toward you, and use your thumb to ‘pop’ the bean into a bowl, then discard the skin.


Once you’ve peeled all the beans, place them in a food processor along with 4 chipotle peppers and some adobo sauce, some tahini, olive oil, lots of garlic, some lime juice, salt, paprika, and cumin.


Puree until the desired consistency, adding a little water if needed.


If you have the patience, transfer the hummus to the fridge and let it rest 30 minutes to an hour. We didn’t, but you should.


Chipotle Hummus
adapted from Natalie’s Daily Crave

(makes about 3 cups)

  • 2 (15 oz) cans garbanzo beans, drained and rinsed, then peeled
  • 4 chipotle peppers in abobo sauce
  • 2 tsp of the adobo sauce
  • 1/3 cup tahini sauce
  • 1/3 cup olive oil
  • 4 garlic cloves, minced
  • juice of 1 lime
  • 1 1/2 tsp kosher salt
  • 1 tsp smoked paprika
  • 1/2 tsp cumin
  • Optional garnish: Queso Blanco
  • Optional garnish: Cilantro

First, to peel the garbanzo beans, take a chickpea between your thumb and next two fingers, arranging the pointy end in towards your palm, and “pop!” the naked chickpea out. Discard the skin. Next, in large food processor blend together all ingredients, except cheese and cilantro, and process until smooth and desired consistency is reached (you may need to add some water). Check seasonings and top with crumbled queso blanco and cilantro. Serve with pita bread or chips, crackers, vegetables, or any other accompaniments as desired.


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