Hummus Revisited

Here it is, folks. I didn't leave out the tahini this time. I also made a spicy version with chipotle peppers in adobo sauce. Check it out.



Recipe for Traditional Hummus Tahini

1 can of chickpeas or equivalent weight of rehydrated dry chick peas
2 cloves of garlic
Juice of 1/2 of lemon or more depending on your taste
1 tablespoon tahini - use more or less depending on taste

Add all ingredients to a food processor and begin to process. Pour a thin stream of olive oil into feed tube until ingredients begin to blend. Turn off processor and scrape down sides. At this point you can add more oil, citrus or plain water to bring the hummus tahini to the consistency you desire. I used water, but feel free to experiment. After desired consistency is achieved, add salt and pepper to taste. Garnish with chopped parsley.

Chipotle Hummus (Tahini)

Juice of 1 lime
1/4 c olive oil
1 can chipotles in adobo sauce

Process all of the above ingredients in a food processor until smooth. Remove all from processing bowl except for approximately 1 heaping teaspoon.

Follow directions for traditional hummus above. Be sure to scrape down sides of bowl a couple of times while processing. 30 seconds to 1 minute of processing should be sufficient. Add salt and pepper to taste. Serve in a shallow dish garnished with chopped cilantro and spicy olive oil.