Friday, December 2, 2011

Chipotle Hummus & Tahini

This year's Thanksgiving feast for the veggie lovers was a Mediterranean delight with falafels served with cilantro hummus, chipotle hummus and homemade tahini sauce.  Here are the recipes for the chipotle hummus and tahini sauce.  I used my vitamix for the tahini sauce and it turned out excellent.


Chipotle Hummus
adapted from lizmari


Ingredients:

  • 2 cans of garbanzo beans 
  • 2 teaspoons of cumin powder
  • 1/2 teaspoon salt (or to taste)
  • 1/3 cup fresh lemon or lime juice
  • 1/4 - 1/2 cup oil (grapeseed or olive) 
  • 1 teaspoon fresh garlic 
  • 4 whole chipotle chilies in adobe sauce (take seeds out) (use more if you want it spicier)
  • 2 teaspoons adobo sauce from canned chipotle chilies
shopping list
  • Directions:
  1. Drain garbanzo beans and wash.  Add garbanzo beans and all other ingredients to a food processor.  Puree until smooth.  You may need to add more oil or lime/lemon juice to your taste.
  2. The four chilies will make this mild.  Add more chilies plus some of the seeds to make it spicier.
  3. Enjoy with pita chips.
Tahini
adapted from epicurious

Ingredients:
  • 2 garlic cloves
  • 1/2 teaspoon fine sea salt or to taste
  • 1/2 cup sesame seeds
  • 1/3 cup fresh lemon juice
  • 1/4 cup water
  • 1/4 cup olive or grapeseed oil
  • 1/4 teaspoon ground cumin
  • 1 tablespoon finely chopped cilantro (optional)
  • 1 tablespoon finely chopped parsley (optional)
Directions:
  1. Soak sesame seeds in 1/4 cup water for 30 minutes.  Add this to blender and blend until paste formed.  Add remaining ingredients and adjust according to taste.
  2. Note: the addition of cilantro and parsley will turn your tahini green!

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