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Smoky Chipotle Hummus

Reviewed: May 24, 2012
This recipe was awesome! I've been a big fan of Sabra's Supremely Spicy Hummus for years now but I'm not the biggest fan of the consistency, and the preservatives they add so my girlfriend who is a chef suggested I make my own. I followed this recipe except I didn't use water, I used a bit of the reserved liquid from the beans. Additionally I removed the hulls from the beans. I used 6 chipotle peppers which I blended, and minced one more and stirred in for some added punch. I added cayenne pepper, and chili powder and did not have cilantro. I used the adobo sauce from the peppers which definitely added some smokey flavor. Next time I will probably use half the peppers, and add red pepper flakes, and pimento and chili peppers to turn up the heat. For the cost of one 15oz Sabra container, you can easily make 60oz of your own, free of chemicals.
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