Wednesday, February 10, 2010

Spicy Chipolte Hummus

•2 (15.5 ounce) cans garbanzo beans, drained
•1/2 cup water
•1/4 cup tahini (sesame-seed paste)
•1/4 cup fresh lemon juice
•2 tablespoons olive oil
•1 canned chipotle pepper in adobo sauce
•2 cloves garlic
•1 1/2 teaspoons cumin
•1 (7 ounce) jar roasted red bell peppers, drained
•6 oil-packed sun-dried tomatoes, drained
•1/2 cup chopped cilantro
•1/2 teaspoon salt
•ground black pepper to taste
1.Place the garbanzo beans, water, tahini, lemon juice, olive oil, chipotle pepper, garlic, and cumin in the bowl of a food processor; blend until smooth. Add the red peppers, sun-dried tomatoes, cilantro, salt, and pepper. Pulse the mixture until the ingredients are coarsely chopped into the hummus base. Transfer to a serving bowl, cover, and chill until ready to serve.

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