I don't know what it is about warm weather, but it makes me want to make hummus. It makes me want to grill up some veggies, throw them on top of a thick slice of bread slathered with that homemade hummus, and jump in head first. Maybe it is the fact that the farmer's market is up and running and you can find lots of delicious and fresh veggies. Maybe it is because a hummus sandwich doesn't require turning on the stove. Maybe it is due to the fact that I've been working long and crazy hours and this comes together so fast.
Regardless of the reason, you should definitely dust off your food processor and make this chipotle hummus. The chipotle pepper gives it a nice smoky and spicy kick. If you aren't in too much of a rush, you should spend the time to peel the chickpeas. Like I mentioned in my last hummus post, this really does wonders for the creaminess.
Serve the hummus with tortilla chips, pita chips, or an assortment of raw vegetables. Or throw it on a pita or piece of bread, top it with some grilled peppers, onions, and mushrooms and enjoy the start of summertime.
1 can garbanzo beans, drained and rinsed
1 large garlic clove
1 chipotle pepper in adobo sauce
2 tbsp tahini paste
juice of 1/2 lemon
1 tsp extra virgin olive oil
1 tsp cumin
1/4-1/3 cup water
Optional, but recommended: Peel the garbanzo beans.
Combine the beans, garlic, pepper, tahini, lemon juice, oil and cumin in a food processor. Pulse until mixed well and chopped. With the motor running, drizzle in the water until you reach your desired consistency.