We had the majority of a can of chipotle peppers in adobo sauce left over from making chipotle mayo for our chicken tacos this week. Fyi, one chipotle pepper goes a looong way. This recipe seemed like a great way to use up another one (we still have probably 6-7 in our fridge…).
1 can chickpeas, drained (reserve liquid)
1/4 c reserved chickpea liquid
2 T tahini
2 T lemon juice
1 T olive oil
1 chipotle pepper in adobo sauce (canned)
1 tsp minced garlic
3/4 tsp cumin
handful chopped cilantro
salt, to taste
pepper, to taste
1) Place chickpeas in a medium bowl and fill with water; run your fingers through the chickpeas to separate them from their skins; discard skins.
2) In a food processor, blend chickpeas, liquid, tahini, lemon juice and olive oil until smooth.
3) Add remaining ingredients; blend until smooth.
4) Adjust seasonings to taste; if necessary, add additional liquid until hummus reaches desired consistency.