I consider any hummus that is homemade good hummus. It’s so easy to make and really blows any store-bought kind out of the water. Even the basic of recipes.
But if you want to talk about the type of hummus that will make you stop in your tracks — the kind that packs a serious punch with each bite — here she is. With the smoky and bold flavors, the kick from the chipotles, the tang of the lime, it’s way more than just good.
So give it a try, and if you’re anything like me, you’ll be spreading it on everything that crosses your path in no time — including sandwiches. Any sandwich really. Or even just between two pieces of bread, will do. You’ll see what I mean.
Chipotle Hummus with Queso Fresco
(makes about 3 cups)
- 2 (15 oz) cans garbanzo beans, drained and rinsed
- 3-4 chipotle peppers in abobo sauce
- 2 tsp of the adobo sauce
- 1/3 cup tahini sauce
- 1/3 cup olive oil
- 1/4 cup water
- 2 garlic cloves, minced
- juice of 1 lime
- 1 1/2 tsp kosher salt
- 1/2 tsp smoked paprika
- 1/2 tsp cumin
- Optional garnish: Queso Blanco
- Optional garnish: Cilantro
In large food processor blend together all ingredients, except cheese and cilantro, and process until smooth and desired consistency is reached (you may need to add a little more water). Check seasonings and top with crumbled queso blanco and cilantro. Serve with pita bread or chips, crackers, vegetables, or any other accompaniments as desired.