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.
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.
Total Fat: 67.7g
Total Carbs: 17.4g
Dietary Fiber: 2.9g
Vitamin A: 4.2%
Vitamin C: 2.8%
*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