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Smoky Chipotle Hummus
SUBMITTED BY:
SAVVYHOSTESS
PHOTO BY:
Lauren
"Don't spend your good money on tiny containers of store-bought hummus! Make your own! This recipe is a fun twist on traditional hummus recipes. The chipotle pepper and cumin lend a bit of heat and smokiness, while the cilantro brightens the flavor. Perfect for entertaining a crowd! Serve with pita chips and fresh vegetables."
RECIPE RATING:
Read Reviews
(22)
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PREP TIME
15 Min
READY IN
15 Min
Original recipe yield 5 cups
SERVINGS
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Servings
US
METRIC
INGREDIENTS (
Nutrition
)
2 (15.5 ounce) cans garbanzo beans, drained
1/2 cup water
1/4 cup tahini (sesame-seed paste)
1/4 cup fresh lemon juice
2 tablespoons olive oil
1 canned chipotle pepper in adobo sauce
2 cloves garlic
1 1/2 teaspoons cumin
1 (7 ounce) jar roasted red bell peppers, drained
6 oil-packed sun-dried tomatoes, drained
1/2 cup chopped cilantro
1/2 teaspoon salt
ground black pepper to taste
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DIRECTIONS
Place the garbanzo beans, water, tahini, lemon juice, olive oil, chipotle pepper, garlic, and cumin in the bowl of a food processor; blend until smooth. Add the red peppers, sun-dried tomatoes, cilantro, salt, and pepper. Pulse the mixture until the ingredients are coarsely chopped into the hummus base. Transfer to a serving bowl, cover, and chill until ready to serve.
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REVIEWS
Reviewed on May 19, 2008 by
M2MIN
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M2MIN
May 19, 2008
This hummus was delicious. Very flavorful with a hint of spicy - not overwhelming. I used the ingredients as listed - except no tahini as my store does not sell it. The only change I made to prep was a tip I read on another hummus recipe to make a creamier mixture: Drain the garbanzo beans and pour them into a bowl of water. With fingers, gently rub the beans to loosen the hull. Hulls will float to the top and you can easily scoop them out. When you've removed them all, drain off the water and use the beans as directed.
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5 users found this review helpful
This hummus was delicious. Very flavorful with a hint of spicy - not overwhelming. I used...
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Reviewed on Jul. 2, 2007 by Kazoo
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Kazoo
Jul. 2, 2007
I have never reviewed a recipe before but I had to for this one. This dip is delicous! My new favorite. It is a battle letting it marry in the fridge for a whole hour. The only things I did differently was omitting the roasted peppers and using the liquid from the garbanzos in place of water. That was before I thought of using the water I soaked my homemade sundried tomatoes in. I will try that next time. This is good stuff, perfect snack on a hot summer's day. Thanks for posting it, I use chipotle and cilantro all the time and would have never thought of adding them to hummus, which is another favorite. 5 stars.
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5 users found this review helpful
I have never reviewed a recipe before but I had to for this one. This dip is delicous! My new...
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Reviewed on Jun. 9, 2008 by Glenn_Fuller@hotmail.com
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Glenn_Fuller@hotmail.com
Jun. 9, 2008
This recipe is excellent! Beware of the: 1 canned chipotle pepper in adobo sauce That's 1 pepper, not 2 ... not a can. I placed 2 of those bad boys in 1/2 batch size. Hot, Hot, Hot - but really good. This is good so people will scarf this up at a party ... use the hot peppers to slow them down. :-) I served this with toasted Pita slices - split in 1/2, cut into triangles, brushed with olive oil, granulated garlic, salt and Pepper to taste. Toasted at 450 in the oven until crisp.
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3 users found this review helpful
This recipe is excellent! Beware of the: 1 canned chipotle pepper in adobo sauce That's 1...
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Reviewed on Dec. 15, 2007 by Tikitiki
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Tikitiki
Dec. 15, 2007
Very good recipe, don't make the same newbie mistake I made. I was running back and forth from the kitchen to the computer to read the recipe. In brief glancing, I read it as "1 can chipotle peppers in adobo sauce." Just so nobody else makes the same dumb mistake. It's ONE PEPPER, not ONE CAN of peppers. For what it's worth, it turned out really good, but super spicy. If you like really spice, dump the whole can in, it's super flavorful. I remade the recipe correctly and I love it.
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2 users found this review helpful
Very good recipe, don't make the same newbie mistake I made. I was running back and forth...
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Reviewed on Jan. 26, 2008 by
JENNR8ER
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JENNR8ER
Jan. 26, 2008
My husband gave me an empty container and said he will never eat it again..... yeah right! He didn't like hummus until today and now he loves it!!! Awesome recipe. Just the right amount of kick. Great for dipping veggies, pita chips, and Triscuits. I use this as a spread in my veggie wraps instead of dressing.
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1 user found this review helpful
My husband gave me an empty container and said he will never eat it again..... yeah right! He...
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Reviewed on Sep. 23, 2007 by Jamie
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Jamie
Sep. 23, 2007
Wonderful! I used the suggested water from my own sundried tomatoes' soak. Otherwise, I kept to the original. The big chill at the end is so important; glad I was able to hide the container even a couple of hours. Highly recommend this hummus.
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1 user found this review helpful
Wonderful! I used the suggested water from my own sundried tomatoes' soak. Otherwise, I kept...
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Reviewed on Jun. 30, 2008 by L. Douglas
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L. Douglas
Jun. 30, 2008
This was probably the best hummus I've ever had. I followed the recipe exactly except I didn't have any tahini. I'm making more today, with the tahini.
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0 users found this review helpful
This was probably the best hummus I've ever had. I followed the recipe exactly except I...
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Reviewed on Jun. 2, 2008 by iloveonions
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iloveonions
Jun. 2, 2008
Great hummus. I ran into a little trouble because some of my sun dried tomatoes had been out of the oil and were a little too tough to be chopped in the food processor. Make sure the tomatoes are submerged before using them!
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0 users found this review helpful
Great hummus. I ran into a little trouble because some of my sun dried tomatoes had been out...
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Reviewed on Apr. 23, 2008 by Cookingladybug
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Cookingladybug
Apr. 23, 2008
A great recipe! I added more chipotle peppers and adobo sauce, lemon juice, garlic, cumin, and cilantro. I played with it till I thought it had enough flavor but I think I pretty much doubled up on all of it and I left off the sun-dried tomatoes. I made it last night and I'm going to make it again tonight. YUM!
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0 users found this review helpful
A great recipe! I added more chipotle peppers and adobo sauce, lemon juice, garlic, cumin, and...
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Reviewed on Apr. 14, 2008 by
Darkgardyner
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Darkgardyner
Apr. 14, 2008
Oooooh my! This is soooooo good! I made a couple of alterations- Instead of 1/2 cup water, I used water and a splash of the juice from the bottle of red peppers as well as a healthy dose of the adobo sauce from the chipotle peppers. I used lime as weel as lemon, left out the tomato. I used dried cilantro as that is what I had. I tasted it prior to adding the tahini, and it was great without, although it does add depth to the flavor. You can fiddle with this recipe to suit your taste. It's winner for sure, and will be going to our next office party! Thank you for sharing!
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0 users found this review helpful
Oooooh my! This is soooooo good! I made a couple of alterations- Instead of 1/2 cup water, I...