(in Cincinnati)

Last year, I made some bacon-blue cheese dip, that, while well-received, was not exactly light on the calories. I wanted to do something year that was a bit different– but something I’d like to eat the rest of the week. I peeked around Epicurious and found a recipe for hummus that had chipotles in adobo– but the recipe itself didn’t sound like quite what I wanted– not enough smoky adobo, too much tahini. So, I experimented– and came up with my own take on hummus. I actually make hummus fairly often– it’s easy, cheap, and tastes much better than the store-bought stuff– so I used my base recipe and added a kick. I don’t use tahini– I think it tastes heavy– but if you like it, definitely use it.

1 24-oz can of chickpeas, drained
2 whole, peeled garlic cloves
1/4 cup olive oil, with extra in order to achieve smooth consistency
2 chipotles in adobo
Juice of 1/2 medium sized lemon
1 teaspoon coriander
salt to taste

Easiest method ever– simply pulse the chickpeas and garlic in a food processor until the texture is uniform– it’ll look a bit like wet sand. Then add olive oil until it has a smooth, spreadable, almost pourable consistency. Throw in the lemon juice, 2 chipotles in adobo, coriander, then blend until the chipotles are pureed and spread throughout the mixture. Serve with pita, bagel chips, or tortilla chips.

This recipe is internationally schizophrenic– but if you want more international foods ideas, don’t forget Foodies Night In with @CookingwithCaitlin and a bunch of other hosts, where we’ll discuss international foods! #FNI is the hashtag on Twitter, from 4-6 PM EST. See you there!

{ 4 comments }