Spicy Hummus
Recipe By : California Home Cooking by Michele Anna Jordan
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers
Sda-Veg-Recipes2@Egroups.ComVegan
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups cooked or canned chickpeas
1/2 cup cooking or canning liquid from the -- chickpeas or
water
8 cloves garlic
2 canned chipotles in adobo sauce
1/4 cup raw sesame tahini
Juice of 1 lemon, or more to taste
1 tablespoon cumin seeds, toasted and ground or 2 -- teaspoons
ground
3 tablespoons extra virgin olive oil
2 teaspoons kosher salt, or more to taste
2 tablespoons minced Italian parsley
DIRECTIONS:
In a food processor fitted with a metal blade, combine the chickpeas, 1/4
cup of the chickpea liquid or water, the garlic, and the chipotles. Pulse
until you have a fairly smooth puree. Add the tahini and lemon juice, and
pulse again until the tahini has been incorporated into the chickpeas.
Transfer the mixture to a medium bowl. Stir in the cumin, olive oil, salt,
and parsley. Taste the hummus, and adjust the seasoning if necessary with
additional salt and lemon juice. If the hummus seems too thick, stir in more
canning liquid or water to loosen it slightly. Transfer the hummus to a
serving bowl, cover and refrigerate for at least 1 hour before serving.
Hummus will keep, tightly covered, in the refrigerator for about 7 days.
