Smoky Chipotle Hummus

Weathered Eye Farm | Kay Carney About Penzeys Ground Red Chipotle

There are multiple ways to bring smoke and heat to a dish but with most it can be all too easy to overpower and to overwhelm. With Chipotle the smoke is soft and the heat is contained. And there's nothing brash or bell peppery about the flavor of Chipotle, instead it's comfortably rich and surprisingly pleasing. And while it might be superficial to say, the color of our Chipotle may well be more attractive than anything else we sell. Add wherever a little something extra is needed. Penzeys Ground Chipotle Pepper consists solely of 100% ground, smoked, and dried red jalapeño peppers, featuring a coarse texture and a heat rating of approximately 15,000 Scoville units. It is a pure, single-ingredient product, rich in smoky flavor without added salt, MSG, or preservatives.

Cooked Chickpeas

Servings | 8 Prep time 10 min.

Cook time 20 min.

Total 30 min.

Ingredients

• 1 can (15 ounces) chickpeas, rinsed and drained, or 1 ½ cups cooked chickpeas

• ½ teaspoon baking soda (if you’re using canned chickpeas)

• ¼ cup lemon juice (from 1 ½ to 2 lemons), more to taste

• 1 medium-to-large clove garlic, roughly chopped

• ½ teaspoon fine sea salt, to taste

• ½ cup tahini

• 2 to 4 tablespoons ice water, more as needed

• 1 chipotle pepper in adobo sauce with drizzle of sauce

• 1 teaspoon Penzeys ground chipotle pepper

• 1 tablespoon extra-virgin olive oil

Directions

1. Place the chickpeas in a medium saucepan and add the baking soda. Cover the chickpeas by several inches of water, then bring the mixture to a boil over high heat. Continue boiling, reducing heat if necessary to prevent overflow, for about 20 minutes, or until the chickpeas look bloated, their skins are falling off, and they’re quite soft. In a fine-mesh strainer, drain the chickpeas and run cool water over them for about 30 seconds.

   
   

2. In a food processor or high-powered blender, combine the lemon juice, roasted garlic and salt. Process until the garlic is fully blended,

   
   

3. Add the tahini to the food processor and blend until the mixture is thick and creamy, stopping to scrape down any tahini stuck to the sides and bottom of the processor as necessary.

   
   

4. While running the food processor, drizzle in 2 tablespoons ice water. Scrape down the food processor, and blend until the mixture is ultra smooth, pale and creamy.
   

5. Add the chipotle powder, chipotle pepper and sauce and over-cooked chickpeas to the food processor. While blending, drizzle in the olive oil. Blend until the mixture is super smooth, scraping down the sides of the processor as necessary, about 2 minutes. Add more ice water by the tablespoon if necessary to achieve a super creamy texture.

   
   

6. Garnish with toasted pumpkin seeds and ground chipotle.

Smoky Chipotle Hummus | Vegan and Gluten Free