Oh, yum! Smokey heat added to hummus which is already enhanced by Peanut Butter. Try as a dip for raw veggies, with nacho chips, on sandwiches or burgers, or as I did one lunchtime as a dollop over rice! The rice as pictured is "Cilantro Rice" - brown basmati cooked in vegetable stock them tossed with chopped cilantro once done. Super quick and easy and YUM!!
If you don’t know (have you been living on the moon??) Chipotle chiles are smoke dried jalapenos, sold either dried, or canned in a spicy adobo sauce. You want the canned kind here please, and don’t bother scraping off the sauce, as that is part of what makes this so yum.
If you like more heat, add more chipotles or leave the seeds in.
Chipotle Peanut Butter Hummus
Makes about 1 ½ Cups
2 Cups cooked Chickpeas, if tinned drained and rinsed (a 19-ounce tin)
2 cloves Garlic, roughly chopped
1 ½ Tablespoons Lemon Juice
1 ½ Tablespoons Lime Juice
3 Tablespoons Peanut Butter
3 Tablespoons Olive Oil
1 to 2 Chipotle Chiles in Adobo, seeded
¼ teaspoon Cumin
2 to 4 Tablespoons Water
Salt and Pepper to taste
Combine chickpeas through cumin in a blender or food processor and pulse until well combined.
Add water by the tablespoon and pulse until as smooth as you desire.
Taste and season as required.
Friday, 7 January 2011
Chipotle Peanut Butter Hummus
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7 comments:
That should taste good!
When I first read the blog title, I had my doubts. Now I'm convinced, especially since there's cilantro rice involved!
I never thought of using peanut butter in hummus. Sounds very innovative!
oh brilliant- peanut butter in place of tahini-, must make & combined with the cilantro rice- yummy!
chipotles in hummus sounds really good! and i like the idea of using peanut butter, cause i don't always have tahini around.
Oh gosh. I just made this. SO YUM! Hands down my favourite hummus so far. The search has finally ended. Thannnnkkk you!
Yay! I am so very pleased you liked this. I love it!
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