Hummus especiado al chipotle: fiesta de sabor mexicano

Ingredientes

• 1 (15-ounce) can Cooked Chickpeas (– don’t drain or rinse (about scant 1 3/4 cup cooked beans))
• 2 cloves Garlic (– smashed & peeled)
• 1/4 Cup Tahini (– well stirred)
• 1/2 whole Lime (– juice + zest (about 2 TBS juice + heaping 1/2 tsp zest))
• 1-4 whole Chipotle(s) in Adobo (– to taste (SEE NOTES))
• 1 whole Roasted Red Bell pepper (– roughly chopped (about 2/3 cup or 4 ounces) (SEE NOTES))
• 1/4 Fresh Cilantro Leaves ( – roughly chopped)
• 1 tsp Fajita Seasoning ((or Taco Seasoning))
• Kosher Salt & Ground Black Pepper
• Optional Toppings: Extra Virgin Olive Oil, Smoked Paprika, Crumbled Cotija Cheese ( – to taste)
• Optional Garnish: Pico de Gallo (– to taste)
• Optional for Serving: Pita Chips (or Crudite)

Preparación

1. 1

   Soften Chickpeas: Soften Garbanzos and Garlic: Empty the can of chickpeas, along with all the liquid, into a microwave-safe bowl. Drop in the cloves of garlic. Then cover the bowl with the lid, leaving the lid slightly cracked open on one side to form a vent. Place the bowl into the microwave and heat on high power for 4-6 minutes, or until the garbanzos are very soft. Drain the chickpeas and garlic, reserving all the liquid. Set everything aside. (Tip: While this step is optional, it is the key to creating a super smooth dip.) (Note: The cook time will depend upon the strength of your microwave. You can also cook the chickpeas on the stovetop in small saucepan if you prefer.)

2. 2

   Start Hummus: Add 6 TBS of the reserved chickpea water (aquafaba) to the bowl of a food processor or high-speed blender. Then, add the garlic cloves, tahini, lime juice, and lime zest. Season with ¾ teaspoon salt and a ¼ teaspoon ground black pepper. Cover with the lid and process for 1 minute. Stop the food processor and use a rubber spatula to scrape down the sides and the bottom of the bowl. Continue to process for an additional minute, or until the mixture is smooth in consistency. Scrape the sides and bottom of the bowl again before proceeding.

3. 3

   Add Flavor: Add the chickpeas, chipotle(s), bell peppers, cilantro leaves, and fajita seasoning to the bowl. Cover and process the chipotle bean mixture for 3 minutes. Stop the food processor and scrape down the sides and the bottom of the bowl. Cover the bowl and continue to process for an additional 3-4 minutes, or until a super-smooth, ultra-creamy hummus forms.

4. 4

   Adjust for Taste and Consistency: Taste the chipotle hummus and adjust the flavors and texture as you see fit. Adding more aquafaba or COLD water to thin out the dip, more chipotles for smoky heat, lime juice for a brighter flavor, and salt for overall flavor. Add a little bit of extra virgin olive oil if you prefer a richer dip all around.

5. 5

   Serve Mexican Hummus with Chipotles: Serve: Transfer the hummus to a serving bowl or plate. Drizzle the top of the chipotle hummus with olive oil, dust with smoked paprika, dollop with Pico de Gallo, and sprinkle with crumbled cheese and cilantro if using. Serve with crudité or pita chips and enjoy!