COURTNEY FJELDSTED
2 (15-ounce) cans garbanzo beans, rinsed and drained
4 canned chipotlé chilies
1 tablespoon Adobo sauce
1 clove garlic
1/2 cup olive oil
1/4 teaspoon cumin
1 tablespoon cilantro
Puree chipotlé chilies and Adobo sauce in a food processor until well minced. Add garbanzo beans (also called chickpeas,) garlic, and cumin and process until smooth. Slowly drizzle in olive oil until well mixed. Add cilantro and pulse a few times. Allow to chill in the refrigerator for an hour or so for flavors to make friends.
YOU CAN FIND CHIPOTLÉ CHILIES CANNED IN ADOBO SAUCE IN THE MEXICAN SECTION OF YOU R LOCAL GROCERY STORE. THIS HUMMUS HAS SOME KICK TO IT. IF YOU DO NOT LIKE MUCH “KICK,” USE FEWER CHILIES.
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment