chipotle red pepper hummus

August 6, 2011

This hummus has a bit of a kick to it, what with the chipotle and all. Great straight-up on a cracker. Spread it on a grilled veggie sandwich. Pile it on a veggie burger. It’s a variation of the  hummus endorsed by Buddhist monks that I posted back in March 2010 and it rocks. I think they’d agree. And if you want to go smokey, not spicy, simply substitute the chipotle with smoked paprika.

2 cups chickpeas, cooked

2 inches ginger, peeled and cut into coins or grated

4 garlic cloves, peeled

1 tsp cumin seeds, toasted and ground

1 tsp coriander seeds, toasted and ground

1/2 tsp chili chipotle powder

2-3 tbsps olive oil

1/4 to 1/2 cups of tahini

Juice of 2 lemons

1 roasted red pepper, skin and seeds removed


Prepare the chickpeas (either cook dried chickpeas or rinse canned chickpeas). Puree chickpeas with remaining ingredients and about 1/4 cup of water. Check consistency. If you want it less stiff, add more olive oil, tahini, and/or lemon juice. Add salt to taste.

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