Chipotle Hummus Fundido Food

CHIPOTLE HUMMUS RECIPE

Steps:

• Peel outer skin of chickpeas and discard those skins (this is optional, but makes for a creamier hummus). To peel the chickpeas, pinch each chickpea between your thumb and pointer finger and they come right out.
• Place chickpeas in a food processor and process for about 1 to 2 minutes until they're broken down. Stop to scrape sides of processor, as necessary.
• Add chipotle peppers in adobo sauce, lime juice, tahini, olive oil, adobo sauce, garlic and salt. Process until smooth, about 2 minutes. Scrape sides of processor once stopped.
• With the processor going again, drizzle in water until you've reached the consistency you like best.
• Transfer the hummus to a serving dish and, if desired, garnish with cilantro, green onion, a drizzle of olive oil and some more adobo sauce. Serve and enjoy!Note: Enjoy immediately or properly store in an airtight container in your refrigerator and enjoy within 3 to 4 days.

CHIPOTLE HUMMUS

Steps:

• Put the garbanzo beans, chipotle adobo sauce, lemon juice, sesame paste if using and the garlic in a processor and blend until combined. With the machine running, add the olive oil until well incorporated.
• Transfer the hummus to a medium bowl. Season with salt and pepper. Drizzle with olive oil and a few drops of chipotle adobo sauce, and garnish with fresh cilantro. Serve with tortilla chips or crudites.

SMOKY CHIPOTLE HUMMUS

Steps:

• In a food processor, blend garbanzo beans and next 7 ingredients in processor until smooth.
• Add red peppers, sun-dried tomatoes, cilantro, salt and pepper. Pulse process, using on/off turns, until coarsely chopped.
• Transfer hummus to medium bowl. Cover and chill until ready to serve. Bring to room temperature before serving. Accompany with warm pita or pita chips. Can be made 2 days ahead.allows flavors to develop!

SMOKY CHIPOTLE HUMMUS

Steps:

• Place the garbanzo beans, water, tahini, lemon juice, olive oil, chipotle pepper, garlic, and cumin in the bowl of a food processor; blend until smooth. Add the red peppers, sun-dried tomatoes, cilantro, salt, and pepper. Pulse the mixture until the ingredients are coarsely chopped into the hummus base. Transfer to a serving bowl, cover, and chill until ready to serve.

HUMMUS WITH CHIPOTLES & A HINT OF ORANGE

Steps:

• Place all the dip ingredients in a food processor except for zest.
• Process until smooth.
• Pour additional olive oil into feed tube over the garbanzo bean mixture to make a smooth mixture if needed.
• Taste then add zest if more orange flavor is desired.
• Transfer mixture to a serving bowl.
• Drizzle with olive oil.
• Sprinkle with paprika and parsley or cilantro.