Smoky Chipotle Hummus with Garlic Bagel Chips
If you don t have time to make your own hummus, buy some at the market or specialty
foods store, and mix in chipotle chiles and cumin to taste.
- 2 (15 ounce) cans garbanzo beans (chickpeas), drained
- 1/2 cup water
- 1/4 cup plus 2 tablespoons tahini (sesame seed paste)*
- 3 tablespoons plus 2 teaspoons fresh lemon juice
- 2 tablespoons olive oil
- 2 1/2 teaspoons minced canned chipotle chiles**
- 1 large garlic clove, minced
- 1 1/2 teaspoons ground cumin
- 1 (4 ounce) jar sliced pimientos in oil, drained
- 1/3 cup chopped fresh cilantro
- 2 (6 ounce) packages roasted-garlic bagel chips
- Reserve 3 tablespoons garbanzo beans for garnish.
- Blend remaining garbanzo beans and next 7 ingredients in processor until smooth.
- Add pimientos; process, using on/off turns, until pimientos are coarsely chopped.
- Transfer hummus to medium bowl.
- Stir in cilantro. Season hummus to taste with salt and pepper. Sprinkle with
reserved garbanzo beans. (Can be made 1 day ahead.
- Cover and chill.
- Bring to room temperature before serving.)
- Accompany with bagel chips.
Yield: 20 servings
* Sold at Middle Eastern markets, natural foods stores and some supermarkets.
** Chipotle chiles canned in a spicy tomato sauce, sometimes called adobo, are
available at Latin American markets, specialty foods stores and some supermarkets.
Source: Bon Appetit - October 2001