This hummus is the best I’ve had, especially if made with fresh cilantro. And it’s healthy, too, although probably not for Keto-istas because of the garbanzo beans. Your call. I suggest spreading the hummus on toasted pita bread or Indian naan cut into triangular “chips” as a better choice than potato or corn chips. But for Keto-ishness, spread it on cucumber or zucchini slices. The recipe is “adjustable” because you can have it as hot or as boringly bland as you want it. No judgement here!
- food processor
- rubber spatula
- 15.5 oz garbanzo beans (chickpeas) from the can, drained and rinsed.
- 5-6 oz roasted red peppers About 1/3 of a jar (Dad prefers Mezzetta brand) with the olive oil they're packed in, or make your own from fresh.
- 1 each jalapeno pepper, seeded and diced Include the seeds and ribs to increase the heat significantly, or not.
- 1 tablespoon garlic, minced Use as little as one teaspoon of minced garlic to tone it down.
- 3 tablespoons fresh cilantro, finely chopped Fresh cilantro adds a clean overtone that can't be beat.
- 3 tablespoons onion, diced As with the garlic, you can adjust the quantity, the punch, or the onion variety to taste.
- 1 teaspoon favorite salt to taste
- 1 teaspoon black pepper, freshly ground
- 1 tablespoon chipotle pepper in Adobo sauce A Mexican specialty that can be found in most grocery stores. Remove a pepper from the can or jar and a teaspoon of the Adobo sauce. Chop, retaining seeds or not. We like Embasa brand in the small can. Buy prudently. I didn't use mine fast enough in this and other dishes, so they went bad in the fridge.
- 1/4 cup extra virgin olive oil
- 1/2 teaspoon smoked paprika For garnish. Or, non-smoked, but smoked complements the Adobo sauce well.
- Place everything but the olive oil in a food processor.
- Drizzle in the olive oil as you chop and mix the other ingredients until the mixture is very smooth. This will take at least a minute. Stop periodically and scrape down the sides of the food processor with a rubber spatula.
- Remove to bowl. Chill the fresh hummus in the fridge for at least 30 minutes.
- Enjoy spreading your hummus on pita chips, crackers, or fresh veggies. If serving from a bowl, garnish with paprika.
By now, I hope you’ve gotten the idea that this adjustable hummus can be as simple as beans, red pepper, onion, garlic, and olive oil, or you can ascend to great heights of spiciness and depth of flavor with all the other ingredients. If you handle spicy stuff well, go for the gold from the start. You’ll be glad you did.
Combine everything except the olive oil in a food processor until blended. Then drizzle in the oil until smooth. Refrigerate for at least an hour, then let it sit at room temp for 10 minutes or so before serving.