As I’ve been asked on a couple occasions to post this for people, I’m finally throwing my hummus recipe up & online for the curious. It’s probably a little less like a traditional hummus, and more along the lines of a garbanzo/chickpea dip. But I suppose I just colloquially call one of these dishes predominantly made with chickpeas to be a hummus1.
1You can shoot me later for the bastardization of “hummus” as it were, but don’t knock it until you give it a try!
Chipotle Adobo Hummus
- 4 cups chickpeas
- 6 each chipotle
- 6 tablespoons adobo
- 4 tablespoons sour cream
- 0.5 cup chickpea water, reserved
1. Soak the chickpeas overnight in ~2–3 volumes cold water with respect to the amount of chickpeas. For 4 cups of chickpeas, I measure out 2 cups of dry chickpeas to soak.
2. Drain the chickpeas after soaking overnight, and bring to a boil in ~4 quarts water in a suitably-sized pot. Once up to a boil, reduce the heat to a strong simmer and continue boiling for 45 minutes until cooked through. Drain, and reserve ≥1/2 cup of chickpea stock for each 4 cups prepared beans.
3. To make the hummus, simply combine half of the ingredients together and process until well homogenized. Repeat with the second half. Combine processed hummus into a single container, mix until uniform, and keep refrigerated until consumed.
Makes approximately 6 cups, prepared
The sour cream smooths out the spread, without giving it the oily texture that the traditional hummus does. Also, the composition is drastically different nutritionally. Prepared this way, the “hummus” has far less calories & fat than a traditional hummus recipe, with the olive oil and such that goes into it.
|Chipotle Hummus Nutritional Info||Generic Hummus Recipe|