The Prado Chipotle Hummus
Whenever I have eaten at The Prado in Balboa Park in San Diego, the ceiling has
fascinated me as much as fhe food! So here is a picture of that ceiling. By the
way, this hummus is absolutely delicious. They serve it with many varieties of
As an Amazon Associate, I earn from qualifying purchases.
- 1 1/2 cups cooked garbanzo beans
- 3 tablespoons tahini
- 1 1/2 teaspoons chopped garlic
- 1 tablespoon plus 1 teaspoon lemon juice, or more to taste
- 1 tablespoon plus 1 teaspoon lime juice, or more to taste
- 2 1/2 teaspoons canned chipotle chiles in adobo sauce, chopped
- 1 teaspoon kosher salt, or to taste
- 1/8 bunch cilantro, cleaned and chopped
- 1/2 cup plus 2 tablespoons olive oil blend
- Salt and pepper, to taste
- Put beans through a meat grinder on a medium die, or puree them in a blender
or food processor.
- In blender or food processor or in bowl of an electric mixer, combine garbanzo
puree, tahini, garlic, lemon juice, lime juice, chipotles, kosher salt and cilantro.
On low speed, mix ingredients well while adding oil in a slow, steady stream. Season
with salt and pepper, and add more citrus juice if needed.
- Serve with breadsticks or flatbread for dipping.
Yield: about 2 cups
Source: Chef Jeff Thurston, The Prado, San Diego, California
Sharing of this recipe is both encouraged
and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
>> Restaurant Recipes