A delicious and infinitely variable hummus as a veggie dip or spread.
Course Snack
Cuisine Mediterranean
Keyword chickpeas, hummus
Prep Time 15 minutesminutes
Chill time 1 hourhour
Servings 16servings, more or less
Calories 79.12kcal
Author dad
Equipment
food processor
rubber spatula
Ingredients
15.5ozgarbanzo beans (chickpeas) from the can, drained and rinsed.
5-6ozroasted red peppersAbout 1/3 of a jar (Dad prefers Mezzetta brand) with the olive oil they're packed in, or make your own from fresh.
1eachjalapeno pepper, seeded and dicedInclude the seeds and ribs to increase the heat significantly, or not.
1tablespoongarlic, mincedUse as little as one teaspoon of minced garlic to tone it down.
3tablespoonsfresh cilantro, finely choppedFresh cilantro adds a clean overtone that can't be beat.
3tablespoonsonion, dicedAs with the garlic, you can adjust the quantity, the punch, or the onion variety to taste.
1teaspoonfavorite salt to taste
1teaspoonblack pepper, freshly ground
1tablespoonchipotle pepper in Adobo sauceA 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.
1/4cupextra virgin olive oil
1/2teaspoonsmoked paprikaFor garnish. Or, non-smoked, but smoked complements the Adobo sauce well.
Instructions
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.