The Ardent Epicure

An Ode to the Pleasures of Food

9:50 PM

What's on the Side? Cilantro Hummus with Chipotle Oil

Posted by Truffle Shuffle

 Cilantro Hummus with
Spicy Chipotle Oil Drizzle


I have been meaning to make my own hummus for quite some time. I absolutely love hummus, but I haven't ever actually made it myself. It turns out it is very easy to do, and the flavor is much smoother. Plus, you have a lot of options with it (you can toss in anything you like), and you can make as much or as little as you want!
I made a cilantro hummus with a lot of garlic, and a nice chipotle drizzle. Originally, I had planned to put the chipotles peppers right in the hummus, but the texture was not quite what I wanted, so I made a nice chipotle oil to drizzle on top! However, if you have a very powerful food processor or blender that can pulverize the chipotle peppers, feel free to put them straight in the hummus. Alternatively, you can used canned chipotles, if those are readily available. Just be aware that the spiciness will jump up exponentially, so add a little at a time.


Ingredients
3 Dried Chipotle Peppers (or canned chipotles)
3 Teaspoons of Garlic (minced)
5 Tablespoons of Extra Virgin Olive Oil (plus extra for the chipotle oil)
Juice of One Lemon (or two small lemons)
2 Cans of Garbanzo Beans (chickpeas)
4 Tablespoons of Tahini (sesame seed paste)
1 Ounce of Cilantro
1/2 Teaspoon of Chipotle Powder (or other chili powder that is available to you)
1/2 Teaspoon of Ground Cumin


Directions
Simmer the chipotles in water in a sauce pan until they become soft (if you are using canned chipotles, this step is unnecessary)
Place the chipotles in a mortar or bowl, and add as much oil as you want to drizzle over your hummus.  Mash the chipotles in the oil until the oil takes on a nice chipotle flavor. If you want it more spicy, keep mashing them to impart more of the chile's oils into the olive oil.
Strain the oil, removing all solid matter, including seeds.  If necessary, strain the oil again, until the oil is clear.  Note that it should have taken on a reddish color from the chiles.
Drain one can of garbanzo beans, and retain the juice from the second can.
In a food processor or blender, add your garbanzo beans.
Pour in half of one can of garbanzo bean juice.
Add the tahini, garlic, chili powder, cilantro (stems and leaves), olive oil, lemon juice, and cumin
Mix the ingredients until the hummus takes on a smooth texture, and all ingredients are fully incorporated.
If the mix is too coarse, add the residual garbanzo juice until the mixture is to your liking.
Add freshly-ground black pepper (or white pepper) and sea salt (to taste).
Note: if you want more spice, add more chili powder; if you like more lemon, add some lemon zest in addition to the juice.

Garnish with fresh cilantro leaves, drizzle with your chipotle oil, and serve with pita bread, flatbread or pita chips.  Enjoy! 



Giveaway - "An Epiphany of the Senses"
I am also pleased to announce the winner of the giveaway!  One lucky reader will win the wonderful cookbook, "An Epiphany of the Senses"! Determined by random drawing, the winner is:

Lora from Cake Duchess

Congratulations Lora!  We will be contacting you shortly by e-mail to arrange the details for delivery of your new cookbook.  Enjoy!



This is going over to "Tailgating Game Week"

Posted by Adam

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