Trouble With Toast

Recipe: Smoky Chipotle Hummus | December 17, 2009

If the caramelized onion dip was the shining star of the cocktail party show, then this hummus was the unassuming supporting actor who’s a dark horse to win an Oscar (sorry, it’s the best analogy that came to mind).  It had a spicy, smoky kick that was the perfect foil to the sweetness of the onions in the other dish.  The bonus?  Hummus doesn’t even require any real cooking!  Just throw all of the ingredients in a food processor, pulse, and voila.

Don’t skimp on the lemon juice or the cilantro, as the acidic and herby notes are pretty necessary for balance in this dish.  The recipe makes a LOT of hummus, but no worries – the leftovers make a great bagel-topper or sandwich spread!

  • 2 15-ounce cans garbanzo beans (chickpeas), drained
  • 1/2 cup water
  • 1/4 cup plus 2 tablespoons tahini (sesame seed paste)
  • 3 tablespoons plus 2 teaspoons fresh lemon juice
  • 2 tablespoons olive oil
  • 2 1/2 teaspoons minced canned chipotle chilies
  • 1 large garlic clove, minced
  • 1 1/2 teaspoons ground cumin
  • 1 4-ounce jar sliced pimientos in oil, drained
  • 1/3 cup chopped fresh cilantro
  • 2 6-ounce packages roasted-garlic bagel chips

Blend garbanzo beans and next 7 ingredients in processor until smooth. Add pimientos; process, using on/off turns, until pimientos are coarsely chopped. Transfer hummus to medium bowl. Stir in cilantro. Season hummus to taste with salt and pepper. Accompany with bagel chips.


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