Smoky Chipotle Hummus recipe

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Ingredients

2 (15.5 ounce) cans garbanzo beans, drained
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 cup chopped cilantro
½ teaspoon salt
ground black pepper to taste

Nutrition Info

89.6 calories
carbohydrate: 11.9 g
cholesterol: : -
fat: 3.7 g
fiber: 2.4 g
protein: 2.9 g
saturatedFat: 0.5 g
servingSize: -
sodium: 235.3 mg
sugar: 0.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place the garbanzo beans, 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, cilantro, 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.

Recipe Yield

5 cups

Recipe Note

Don't spend your good money on tiny containers of store-bought hummus! Make your own! This recipe is a fun twist on traditional hummus recipes. The chipotle pepper and cumin lend a bit of heat and smokiness, while the cilantro brightens the flavor. Perfect for entertaining a crowd! Serve with pita chips and fresh vegetables.

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