Hummus is one of my son’s favorite snacks to keep on hand. He usually spreads it in wraps as an extra flavor (and protein!) boost. Lately, though, he’s been creating a hummus egg plate by spreading hummus on a small plate, then topping it with fried eggs and beet kraut.
He’s replicating a meal that I made in one of those late night everyone’s hungry and nobody planned dinner moments. (I know you know what I’m talking about here!) Turns out, it was good enough to repeat!
This chipotle hummus is a spinoff of our favorite hummus recipe. It’s still just as easy to make, but sometimes you’ve just gotta change things up. This version is a great option for game day, too, and it doesn’t come in plastic.
Spicy Chipotle Hummus Recipe
2-15 1/2 oz cans garbanzo beans (or prepared dry beans, see below)
3 tablespoons tahini (buy it here or make your own)
1/2 cup lemon juice
1/2 chipotle pepper (or more, if you like it really spicy)
4 large garlic cloves, pressed
1 teaspoon cumin powder
Drain beans, reserving some liquid. Put beans in food processor with tahini, lemon juice, chipotle pepper, garlic, and cumin. Process until smooth. Add some of the reserved liquid or water if necessary. Add salt and pepper to taste. (I use about a half-teaspoon of each.) Store in fridge if you won’t be serving it right away. Drizzle with a bit of olive oil before serving.
To use dry garbanzo beans: Soak one pound of beans overnight, making sure they’re covered by about 4\u2033 of water. Drain and rinse beans. Put beans in a stock pot, again covering them with about 4\u2033 of water. Gently boil for about an hour or until beans are soft. Drain. Use four cups of cooked beans in recipe and freeze the rest for next time
Original article and pictures take http://www.attainable-sustainable.net/spicy-chipotle-hummus site