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I slightly adapted this recipe from Bon Appetit magazine, October 2001. This recipe is a fun twist
on traditional hummus recipes. The chipotle pepper lend a bit of heat and smokiness, while the cilantro brightens the flavor.
Hummus Recipes and
Appetizer Recipes for more great appetizer ideas.
Smoky Chipotle Hummus Recipe
Yields: 3 cups
Prep time: 20 min
2 (15-ounce) cans garbanzo beans (chickpeas), drained
1/2 cup water
1/4 cup plus 2 tablespoons tahini (sesame seed paste)*
1/4 cup fresh-squeezed
2 to 2 1/2 teaspoons minced canned chipotle chilies**
garlic cloves, minced
1 1/2 teaspoons ground cumin
1 (7 ounce) jar roasted red bell peppers, drained
1/3 cup chopped fresh
salt and freshly-ground black pepper to taste
* Tahini is a key ingredient in hummus, the traditional Middle Eastern chickpea spread.
Look for the lightest colored raw Tahini you can find when making any hummus recipe. When you open the can or jar of tahini, you will see that the oil has
separated and risen to the top. You must stir before using to even out the consistency. Depending on the brand of your Tahini and your
taste, you might need to add little less or more Tahini. If necessary, start with less than 1/4 cup (like 2 to 3 tablespoons) and gradually adjust accordingly.
Sesame Tahini, check out What's Cooking America's Cooking Store.
** See Chipotle chiles on right.
*** Can substitute basil leaves.
** Chipotle chiles are dried, smoked
jalapenos canned in a spicy tomato sauce, which is sometimes called adobo sauce. They are available in your grocery store in the Latin section.
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.