Chipotle Hummus

• servings: 16 servings
• active time: 5 minutes
• total time: 35 minutes

Ingredients

15 ounce can chickpeas (1 can), drained (sometimes labeled garbanzo beans)

1/2 teaspoon baking soda

2 lemons (or limes), juiced

1/2 teaspoon sea salt

1/2 cup tahini

4 tablespoons ice water, divided

1 tablespoon diced chipotle peppers in adobo sauce (use more for extra heat) (or substitute chipotle hot sauce)

1 tablespoon olive oil

To serve (optional): red pepper flakes, smoked sea salt, extra olive oil

Directions

Add the chickpeas and baking soda to a large pot and cover with several inches of water.Bring to a boil over high heat, and continue boiling for about 20 minutes (until the chickpeas are swollen and the chickpea skins are falling off).

Strain the chickpeas into a colander, rinse with cold water, and separate the beans from the skins. Most of the skins should have fallen off while cooking, but if any are still attached they can be pulled off easily. Discard the chickpea skins.

Add the lemon juice, tahini, and salt to a food processor. Add 2 TB of ice water. Blend until the tahini is silky and creamy.If your tahini was very thick, you may need to add the remaining 2 TB of ice water.

Add the chipotle peppers in adobo sauce, and blend.

Add the chickpeas and olive oil to the food processor and blend until creamy. (This should take about 30 seconds, depending on the food processor you're using.)

Scoop hummus into a bowl. If desired, drizzle with a little more olive oil, and lightly sprinkle with red pepper flakes and/or smoked sea salt.

Serve immediately, or store in an air-tight container. Hummus will keep in the fridge for 3-5 days.

Nutrition

• Calories: 80 kcal
• Total Fat: 5 g
• Saturated Fat: 1 g
• Sodium: 196 mg
• Total Carbohydrate: 7 g
• Dietary Fiber: 2 g
• Total Sugars: 1 g
• Protein: 3 g