Hummus, plus the smoky heat of chipotle equals something quite amazing! I created this recipe years ago after tasting a commercial brand and it was definitely one the most popular recipes on Melomeals.
I use home cooked chickpeas and reserve the cooking liquid. I usually pressure cook the beans which creates an amazing, buttery texture. I like to make the hummus with the hot beans and hot liquid, but if you use canned beans, you can heat up the beans and their liquid. If you use a 29 oz. can of chickpeas, you will have some left over for another use. If you don’t want to heat everything up, that’s OK, but the flavors won’t be quite as deep.
- 2 large cloves garlic
- 1 t Tony’s creole seasoning
- 1/2 t cumin
- 1/2 t coriander
- 2 c HOT chickpeas (reserve ½ c cooking liquid)
- 1-2 canned chipotle peppers in adobo sauce
- 4 T tahini or peanut butter
- 2-4 T chickpea cooking liquid as needed or Olive Oil if you aren’t watching your calories
- Juice of 2 limes ( around 3 T )
- ¼ c chopped cilantro (optional)
- 1 T soy sauce
- Salt/pepper to taste
- Pulse garlic and Tony’s in food processor until garlic paste is formed
- Add the rest of the ingredients and puree until totally smooth
- Taste and adjust seasoning. Add more lime juice if needed.
If you add a couple tablespoons of nutritional yeast, this hummus takes on a nice, cheesy flavor and works well in burritos or enchiladas. I like using it in place of salad dressing, as spread on burgers, stuffed in a collard with avocado and sprouts; the possibilities are endless. It has been a crowd pleaser at parties and is all around a great staple to have on hand. It will keep for 1 week providing you NEVER double dip or use a spoon that has been used in something else. It also freezes well, so you can make a double batch and pop it in the freezer. Cook once, eat twice, or more!