Smoky Chipotle Hummus
from Every Kitchen Tells Its Stories
Hands on time: 5-10 minutes
2 cloves garlic, minced
2 cups canned chick peas, drained & rinsed
(19 oz/540 ml tin)
2 tbsp Olive oil
¼ cup + 2 tbsp tahina paste
2½ tsp Minced canned chipotle chilies*
1½ tsp Ground cumin
4 -8 tbsp fresh lemon juice (juice of 1 -2 lemons)
1 jar (4oz/120 ml) marinated roasted red peppers, chopped
½ - ¾ cup cold water
½ cup chopped fresh cilantro
1. With the motor running, drop the garlic cloves through the feeding tube of your food processor. Add the chick peas and process for 30 seconds or so. Add the rest of the ingredients except cilantro and red peppers. Process until smooth.
2. Add red peppers and pulse or (lightly blend in if doing by hand). Add more water if needed. Consistency should be like pudding or mayonnaise.
3. Stir in chopped cilantro
Tips & Variations
I use this in many forms: appetizer, condiment, and salad dressing .....
Add a tablespoon or two to oil & vinegar or lemon juice to make a great salad dressing
Serve use as a dip with fresh veggies or, for you non-South Beachers - with pita or tortilla chips or fresh pita pockets
Use instead of mayonnaise. It really adds zip to grilled vegetables, tuna and chicken.
*Chipotle chilies pack quite a punch, so if you like things mild, but flavorful, start with 1 tsp and add more to taste.
Related links: Food and Drink recipes South Beach Diet Low Carb Diet