When I started changing the way I ate, one of my weekly purchases at the grocery store was hummus.  As time went on, and I began making more foods from scratch, one of the challenges I had was creating hummus similar to the store-bought versions.  One of my favorite flavors is named 40 spices.  A little went a long way and I used it in many dishes to get that extra kick.  I think this recipe comes close.

Originally, I made all my hummus with both oil and tahini.  If you are just starting to make changes in your diet maybe a little oil and tahini is the way to go.  Some recipes call for a boat load of this stuff.  However, I think 2 tbsp of olive oil and 1 tbsp of tahini is a good starting point.

You will notice that there is not an exact measure of water used.  It varies depending on the use of the chipotle. I like it thinner for a spread and a little thicker for a dip.

If you are using a food processor to mix the ingredients, you may want to divide it into two batches.  I burned out our 10 cup food processor stuffing all the ingredients in at once. On a positive note, that’s how I got the Vitamix! So, maybe you want to stuff away….

Ingredients:
1 1/2 cups cooked chickpeas (about 1/3 of a 16 oz bag – dry)
1 lime, juiced
1 clove garlic, minced
1 tbsp shallots
1 – 2 chipotle peppers (depending on your tolerance for spice, dried or canned)
1 tbsp tomato paste
1 tbsp tomato sauce
1/2 tsp cumin
1/4 tsp extra hot chili powder
1/4 tsp sea salt
3+ tbsp water

Directions:
Soak beans overnight. Cook on medium heat for about one hour or until fully cooked. In a food processor or mixer combine ingredients in order presented.

Do you have a favorite hummus flavor or recipe?  Please leave a comment and share your thoughts….

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