Hummus is one of my favorite snacks because it’s so affordable and versatile. Hummus is a great substitute to higher-fat mayonaise or cream cheese-based dips – and there are so many ways to prepare it. Once you have the basic components in place, you can play around with different flavors, spices, and add-ins. I like the heat and smokiness of chipotle peppers in this hummus recipe.
A Word About Tahini
Tahini, a paste made from ground sesame seeds, is an important ingredient in hummus. A large jar of tahini costs about $6, and can be found in many grocery stores in the ethnic foods section. While tahini may seem like a costly ingredient, most hummus recipes only call for a tablespoon or two. Additionally, tahini keeps for a long time in the refrigerator. One jar can be used to make numerous batches of hummus over a long period of time.
Although you can find hummus recipes that don’t call for tahini, I prefer it with. Tahini lends to the nutty, rich flavor of hummus.
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Chipotle Hummus Recipe
I find raw garlic to be a bit too strong in hummus, so I used roasted garlic instead. Serve this chipotle hummus with crackers, raw vegetables, or homemade pita chips.
1 15-ounce can of chickpeas, drained
Juice of one lemon
2 tablespoons olive oil
2 tablespoons tahini
1 tablespoon adobo sauce from a can of chipotle peppers (find out how to maximize savings for this ingredient here)
3 cloves of roasted garlic, smashed
1/2 teaspoon fine grain sea salt
In a food processor or blender, combine all ingredients and puree until smooth. If hummus is too thick, add more olive oil, a teaspoon at a time until smooth.