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 the food! So here is a picture of that ceiling. By the way, this hummus is absolutely delicious. They serve it with many varieties of breadsticks.

Yield: about 2 cups

Ingredients

• 1 1/2 cups cooked garbanzo beans
• 3 tablespoons tahini
• 1 1/2 teaspoons chopped garlic
• 1 tablespoon + 1 teaspoon lemon juice, or more to taste
• 1 tablespoon + 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 + 2 tablespoons olive oil blend
• Salt and pepper, to taste

Instructions

1. Put beans through a meat grinder on a medium die, or puree them in a blender or food processor.
2. 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.
3. Serve with breadsticks or flatbread for dipping.

Attribution

Chef Jeff Thurston, The Prado, San Diego, California