I love the versatility of Hummus. You can literally make dozens of different variations of this dip. This will be my third recipe for hummus on my blog, and I have to say it is definitely my favorite.
I’ve purchased store bought hummus in the past, and there a couple of decent ones out there, but when you make it yourself you can control what goes in it. You can tailor the seasonings to your particular taste. If you only like a hint of garlic, then you can only put a little of it in. If you are a garlic lover like me, then you can add more. That is the great thing about making food yourself. Plus, you don’t have to worry about the preservatives that the store bought varieties have in them.
This hummus recipe incorporates two of my favorite things. Chipotles and roasted red peppers. I’m actually a little obsessed with chipotles in adobo sauce right now. They are delish!
Here is what you will need: Garbanzo beans (chickpeas), onion, garlic, cilantro, a lime, extra virgin olive oil, cumin, roasted red pepper, chipotle in adobo.
Drain and rinse the garbanzo beans. Place into a food processor or blender.
Pulse it a couple of times.
Finely chop two cloves of garlic. Coarsely chop one roasted red pepper, and chop about a 1/4 cup of red onion.
Place the garlic, onion, and roasted red pepper into the food processor.
Pulse that a couple of times. Then, add in the lime juice and olive oil.
Next, add in the cilantro and chipotle pepper.
Pulse that a couple more times. Then add in the cumin, and a dash of salt and pepper.
Finish by pureeing it to your desired consistency.
Place into a bowl, and allow at least one hour before serving to give the flavors a chance to combine.