Chipotle Hummus With Tajin Food

CHIPOTLE HUMMUS

Steps:

• Place 3 cups chickpeas, 1/2 cup tahini, 2 chopped garlic cloves, 4 Tbsp lemon juice, 1 chipotle pepper, and ½ tsp of salt into the bowl of a food processor.
• Pulse a few times to combine, then run the processor while adding 1/2 cup water, one Tbsp at a time, until the hummus reaches a desired consistency.
• You may need to stop the processor and scrape the sides from time to time.
• Taste the hummus, and add a bit more salt if needed, and an extra chipotle pepper (or just a spoonful of adobo saucif you'd like more heat. Remember that the flavours tend to develop over time, so tread carefully.
• Transfer your hummus to an airtight container and store in the fridge for up to one week.

SPICY CHIPOTLE HUMMUS

Steps:

• Add all ingredients to the bowl of a food processor and process until smooth and creamy. Serve with pita chips, and refrigerate leftover portions.

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.

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!

CHIPOTLE HUMMUS WITH TAJIN

Steps:

• In a food processor, pulse the chickpeas 2 to 3 times just to begin breaking down the beans. Add the tahini, lemon juice, adobo sauce, cumin, garlic salt, and black pepper. Pulse 2 to 3 times more to incorporate the ingredients.
• Continue to pulse as you slowly add the chickpea liquid, then the olive oil, until the hummus is smooth and creamy with no visible sign of whole chickpeas.
• Transfer the hummus to a serving bowl, drizzle with more olive oil, and sprinkle with the Tajin seasoning before serving. Leftovers will keep, covered and refrigerated, for 3 to 5 days.

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.