Chipotle Hummus With A Kick
Whenever I sit down at a Mediterranean restaurant with friends or family, I love to start out the meal with a basket of warm pitas to sop up that classic hummus appetizer. However, when I make traditional hummus at home, I find that with too much tahini sauce, this starter can turn pasty. So, to circumvent this problem, I had the idea of creating a fusion from two of my favorite cuisines: Mediterranean and Mexican. To the classic combination of garbanzos, tahini, and lemon juice, I added a pinch of chipotles in adobo sauce, apple cider vinegar, and sour cream. Believe me this appetizer is out of this world!
Ingredients
- 1-15 oz. can garbanzo beans
- 1/3 cup extra-virgin olive oil
- 1/3 cup tahini
- Juice of 2 small, 2-inch lemons
- 2 T. sour cream
- 3 ¼ t. adobo sauce from a can of chipotle peppers in adobo sauce
- ½ t. apple cider vinegar
- Season with salt
- Pair with plain pita chips or yes, Asian rice crackers
Directions
- Step 1 First of all, empty the can of garbanzo beans in a sieve, placing a bowl underneath to catch the liquid from the can. Store the liquid in a jar in the fridge. This is to thin out the hummus if it becomes too thick over time.
- Step 2 Then, combine the garbanzo beans, oil, vinegar, tahini, and sour cream in the basin of a blender. Blend until all the ingredients are creamy. Now, empty the contents into a small serving bowl.
- Step 3 Next, add the adobo sauce a little at a time. My measurement of 3 ¼ t. adds a little kick, but feel free to adjust according to your heat tolerance.
- Step 4 Finally, taste for the right balance of lemon juice to vinegar, adobo sauce, and sour cream. Then, season with salt and serve with pita crackers or yes, Asian rice crackers. I ran across a package of wasabi rice thins, and believe it or not, they were a perfect pairing! Note: if stored in the fridge over time, the hummus may thicken, so you can thin it out with the liquid reserved from the can of garbanzos. Enjoy!
Here My Chipotle Hummus With A Kick is the perfect fusion of Mediterranean and Mexican cuisines. This tasty starter draws on the heat of Mexican chipotle peppers in adobo sauce but tames it with the cooling effect of absorbent sour cream, garbanzo beans, and tahini.
Nutritional Information: