Saturday, June 8, 2013

Chipotle Hummus

This was inspired by a hummus plate I had the other day in the city.  There were three types of hummus, and the chipotle hummus was the best by far.  It's been on my mind ever since and I've been wanting to recreate it.  I have to say, I think mine is better than the original.

(Somewhat) standard ingredients - chick peas, garlic, olive oil, fresh lemon juice and lemon zest, salt and pepper.  Really good hummus calls for a dollop of tahini...but this is Poor Man's Cupboard and tahini is expensive.  To get a similar nutty tone, I use leftover slivered almonds from last Christmas' biscotti marathon that have been hanging out in the cabinet.  Totes legit.

Also, shelling the chick peas is essential for making a really creamy hummus.  It's time consuming, but I pop them out of the shell and right into the food processor.  Feel free to deposit the husks onto any Chinese food container lid you've been hoarding (can't beat free tupperware).

So for this recipe, I just got a can of chipotle peppers and popped them in.  I probably used about half the can, or 4 peppers.  I also poured in maybe a tablespoon or so of the chipotle sauce.  I wish I had some cilantro in my garden, but instead I pulled a couple sprigs of parsley, and got to mixing.

Look at that color!  The one I had in the city wasn't as vibrant.  It's so good, too - it's got quite a kick.  And look - A&P was out of pitas, but they were selling this bag of "crutons" for $1.54...perfect for hummus scooping!  My afternoon just got a whole lot brighter.  :D

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