A modification of the traditional hummus recipe from the Grit Restaurant Cookbook (one of my all-time favorite cookbooks!).
"Perfect amount of heat! The only changes that I made are
1. I keep my sesame seeds in the freezer and make tahini as needed.
2. I roast or saute the garlic (double or three times the amount called for in any recipe) and that tames the bite that garlic has in leftovers. I prefer to use raw garlic in a recipe, only if it is to be consumed within a couple of hours."
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|2 15.5-oz cansGarbanzo beans; (chickpeas) drained, with liquid reserved|
|2 teaspoonsCumin powder|
|3/4 teaspoonBlack Pepper; freshly ground|
|1/3 cupFresh Lemon Juice|
|1/4 cupExtra Virgin Olive Oil|
|1 teaspoonFresh garlic; chopped|
|1/3 cupTahini; (sesame seed paste)|
|4 wholeChipotle chiles in adobo sauce; (use more or less to taste)|
|2 teaspoonsAdobo sauce from canned chipotle chiles; (use more or less to taste)|
Chipotle Hummus Preparation
Puree all ingredients except bean liquid in a food processor. Gradually add the minimum amount of chickpea liquid required to give the mixture a thick, creamy, smooth consistency. Blend until all graininess is gone. Cover and refrigerate at least 1 hour.
Note: Using 4 chiles makes this hummus mildly spicy.
The perfect snack to have on hand in the fridge - serve with pita chips, bagel chips, or regular pita bread. This is a great addition to a potluck, and travels well for picnics and car trips. Makes good sandwiches too - with cucumbers, lettuce (or sprouts), tomatoes, and red onions.
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