Wednesday, July 10, 2013

Chipotle Hummus

Chipotle Hummus: Savory Sweet and Satisfying

In my quest to use up a can of chipotle peppers, I decided to give them a try in hummus. Let me tell you it was a good choice. The flavor of the chipotle peppers came through very nicely, without being overly spicy.

Chipotle Hummus
1/4 cup tahini (sesame seed paste)
1/4 cup lemon juice
4 whole chipotle peppers in adobo sauce
2 teaspoons adobo sauce (from the can the peppers came in)
1/2 teaspoon salt
1/4 teaspoon black pepper
2 teaspoons cumin
3 cloves garlic
2-15 ounce can chickpeas, drained
1/2 cup liquid from drained chickpeas
2 tablespoons olive oil


In a food processor add tahini and lemon juice. Mix well.

Add chipotle peppers, adobo sauce, salt, pepper and cumin. Mix well.

Add whole garlic cloves and a handful of chickpeas. Mix well. Continue adding handfuls of chickpeas mixing well after each addition.

Add liquid from drained chickpeas, and olive oil. Mix until well blended.

Store in an airtight container and refrigerate overnight before serving.

Serves: 10
Calories: 152.1
Total Fat: 67.7g
   Saturated: 0.9g
   Polyunsaturated: 0.3g
   Monounsaturated: 2.1g
   Trans: 0g
Cholesterol: 0mg
Sodium: 277.1mg
Potassium: 13.6mg
Total Carbs: 17.4g
   Dietary Fiber: 2.9g
   Sugars: 3.1g
Protein: 6.2g
Vitamin A: 4.2%
Vitamin C: 2.8%
Calcium: 4.0%
Iron: 10.7%
*The nutritional information will vary slightly depending on the brands you use.


Other recipes with chipotle peppers:
   Chipotle Chicken and Corn Chowder
   Chipotle Chicken Fajita Rice Bowl
   Chipotle Chicken Lettuce Wraps
   Slow Cooker Creamy Chipotle Chicken Tortellini

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