Smoky chipotle hummus

Dinner tonight, January 17, 2014
Great and easy dinner, served with whole wheat pita bread and a good salad.
5 Servings

  • 2 (15.5 ounce) cans chickpeas, drained (2 x440g )
  • ½ cup water
  • ¼ cup tahini (sesame-seed paste)
  • ¼ cup fresh lemon juice
  • 2 tablespoons olive oil
  • 1 canned chipotle pepper in adobo sauce
  • 2 cloves garlic
  • 1 ½ teaspoons cumin
  • 1 (7 ounce) jar roasted red bell peppers, drained
  • 6 oil-packed sun-dried tomatoes, drained
  • ½ teaspoon salt
  • ground black pepper to taste

1) Place the chickpeas , 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, 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.

Nutritional notes:
Calories per serving 90
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