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Smoky Chipotle Hummus
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Check out Linda's Appetizer Recipes for more great appetizer ideas. Smoky Chipotle Hummus 2
(15-ounce) cans garbanzo beans (chickpeas), drained * Tahini is a thick paste made of ground sesame seeds that can be purchased already prepared from many supermarkets and specialty stores. ** Can substitute basil leaves.
In a food processor, blend garbanzo beans, water, tahini, lemon juice, chipotle chilies, garlic, and cumin until smooth. Add drained roasted red peppers; process, using on/off turns, until peppers are coarsely chopped. NOTE: If the consistency is too thick, add some water. Transfer hummus to bowl and stir in cilantro leaves. Season hummus to taste with salt and pepper. Refrigerate for several hours before serving. Before serving, remove from refrigerator 1/2 hour before serving. Can be made one day ahead. Cover and chill. Bring to room temperature before serving. Accompany with pita bread or bagel chips. Makes about 3 cups.
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