We are big hummus lovers in this house. We eat it for breakfast on lightly toasted pita with avocado, on burgers, on anything really. This recipe was a collaboration with my daughter as she found the first batch lacked the creamy texture she likes…so we added the avocado.
2 15.5 cans garbanzo beans (chickpeas), drained
1/4 cup fresh lemon juice
2 tablespoons garlic olive oil*
1/2 cup water
1/4 cup Tahini
2 chipotle peppers in adobo sauce from can (not two cans)
6 cloves garlic
1.5 teaspoons ground cumin
1 7oz jar roasted red bell peppers
4 sun dried tomatoes packed in oil, drained
1/4 ripe avocado
2 teaspoons kosher salt
1 teaspoon pepper
Blend garbanzo beans, lemon juice, water, olive oil, tahini, garlic, chipotle pepper and cumin in a food processor until smooth. Add sun dried tomatoes, bell peppers, avocado, salt and pepper and blend. Taste and add more salt if necessary. I have added red pepper flakes if I want more punch.
* I use a lot of garlic infused olive oil around here. Separate and peel one head of garlic. Put in sauce pan and cover with about 2 cups of extra virgin olive oil. Simmer for 15-30 minutes at around 200-210 degrees. If the garlic starts to fry or brown, remove from heat for a few minutes to cool down and then return to burner. The longer you simmer the oil, the stronger the garlic flavor will be…so keep an eye on the pot. Cool and remove the garlic cloves. Store in an airtight bottle and use within two weeks.
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