Smoky Chipotle Peanut Hummus Food

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.

SMOKY CHIPOTLE PEANUT HUMMUS

Steps:

• In the bowl of a food processor, place the garbanzo beans, peanut butter, lime juice, olive oil, chipotle, garlic, cumin, roasted bell peppers and 2 tablespoons of water; blend until smooth. If mixture is too thick, add the remaining water one tablespoon at a time.
• Add the 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 or container, garnish with chopped peanuts and additional cilantro, cover, and chill until ready to serve.

ROASTED RED BELL PEPPER & CHIPOTLE HUMMUS

Steps:

• *Rinse and Drain Garbanzo Beans. Rub skins off beans with fingers and discard. This is very tedious, and you do not HAVE to do it, but I found that it helps in making my hummus very smooth and creamy.
• *Place Garbanzo Beans in salted water, in a pot over high heat. Bring to a boil for 10-15 minutes. Drain and place in Food Processor. Cool for 15 minutes.
• *Add remaining ingredients and blend until very smooth.
• *If the mixture is dry, add a bit more water to smooth out.
• *Serve the Hummus with soft Pita Bread or Pita Chips. I LOVE it when still warm, but it will last for several days in the refrigerator.
• *This is a great make-ahead party pleaser.

PEANUT BUTTER-CHOCOLATE HUMMUS

Steps:

• Combine chickpeas, peanut butter, cocoa powder, maple syrup, dates, soy milk, vanilla extract, and cinnamon in a food processor until creamy. Transfer to an airtight container and refrigerate 1 to 2 hours. Serve chilled.

CHIPOTLE COLESLAW

Steps:

• Prepare the dressing by stirring together mayonnaise, sour cream, vinegar, molasses, sugar, minced chile, adobo sauce, and 1 teaspoons salt.
• In large bowl, toss together cabbage, green onions, 3/4 cup of the chopped cilantro.
• pour dressing over vegetables tossing well.
• Refrigerate for at least 30 minutes and up to 4 hours.
• Before serving, add more salt if desired and scatter remaining cilantro over top.