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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.
More delicious
Hummus
Recipes
and
Appetizer Recipes
for more great appetizer ideas.
Smoky Chipotle Hummus Recipe
Recipe Type:
Appetizer,
Hummus,
Chile
Peppers
Yields:
3 cups
Prep time: 20 min
Ingredients:
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 cloves, 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.
** See Chipotle chiles on right.
*** Can substitute basil leaves.
Preparation:
|
 ** 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.
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