I’m not usually one to marvel at the color of foods, and perhaps marvel is too strong a word, but I love the way the chipotles in this recipe give the hummus a pumpkin orange shade. Doesn’t it feel festive? This dip was just meant to serve as a snack to get us through the week, but I now realize it would make the perfect appetizer for a fall dinner party! It’s very simple to prepare, and can be made ahead- two things that make prepping for a dinner party so much easier. If you’ve never made hummus at home, I highly encourage you to try it. The flavor combinations are endless!
And with that, I hope you have a wonderful weekend. We have lots of good weather in store, which will be perfect for watching the NYC marathon. See you next week!
Smokey Chipotle Hummus adapted from Epicurious
- 1 15 oz can cooked chickpeas or 1 cup dried chickpeas
- 1/2 cup water
- 3 T tahini
- juice of 1 lemon
- 2 T olive oil
- 1 tsp minced chipotles in adobo (more if you like it super spicy)
- 1/2 tsp garlic, minced or grated
- 1 tsp cumin
- salt to taste
If you’re using dried chickpeas start by soaking the chickpeas overnight. The next morning, place the chickpeas in a sauce pan, cover with water, and bring to a simmer. Let simmer for 30-45 minutes until chickpeas can be pierced very easily with a fork. Once cooked, drain the chickpeas and place in your Cuisinart.
If using canned chickpeas, drain and rinse very well! Once drained, place in Cuisinart. Add in water, lemon juice, tahini, and olive oil; blend until very smooth. If the mixture seems thick add a little more olive oil or water. Then add in the remaining ingredients and blend until well combined. For the salt- if using dried chickpeas you’ll need at least 1/2 a teaspoon (more depending on your tastes). If using canned chickpeas go lighter on the salt and taste as you go until you reach your desired flavor. Canned beans naturally have more sodium.
Serve with pita chips, pita, or sliced veggies. Can be stored in the fridge up to one week.