Smoky Chipotle Hummus

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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.

Check out Linda's Appetizer Recipes for more great appetizer ideas.

Smoky Chipotle Hummus

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 lemon juice
2 tablespoons olive oil
2 to 2 1/2 teaspoons minced canned chipotle chilies**
2 garlic clove, minced
1 1/2 teaspoons ground cumin
1 (7 ounce) jar roasted red bell peppers, drained
1/3 cup chopped fresh cilantro leaves**
Coarse salt and freshly ground black pepper to taste

* 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.


 ** 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.
 

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.