Chipotle and Sweet Pepper Hummus

Just a quick post today, although I’m sure I’ll ramble on for a minute or two anyways 😀

Yesterday was filled with a bunch of kitchen fails.  Usually even if I make something that doesn’t taste very good I still eat it because I don’t want to waste the ingredients or even the time spent on it.  Or I try to make it into something else.  I just can’t stand to throw something away.  But it just was not possible with 3 separate things yesterday.  Thank goodness I made small batches of everything, but it still bothers me.  Oh well I guess, now I know.  I’m feeling much better about today.  I had an amazing salad for lunch that I can’t wait to share(and eat again tomorrow!) and I can’t wait to get back into the kitchen later if I have any time left.

Unfortunately the hubby had two of his wisdom teeth removed this morning which is also why I don’t want to spend too long on my post today.  And even if he did enjoy spicy foods I’m pretty sure he wont be enjoying any of this or anything else I make today.  On a regular every day basis I don’t care too much about spicy foods.  I don’t load up on hot sauce or cayenne powder, but once in a while I want something hot.  And I think I made my batch of hummus a little too hot.  I’ve been sampling it with a little baby spoon and even that much makes me feel like I can breathe fire, in a good way, for me at least.  So I’ve written a lesser amount into the recipe, and if you know your tolerance for heat you can adjust it accordingly.

For another great hummus recipe, try this Roasted Red Pepper Hummus!

 

[print_this]

Chipotle and Sweet Pepper Hummus

• 1 can chickpeas or about 2 1/4 C
• 1 large yellow bell pepper(or any other color)
• 3-4 cloves garlic
• 1 small onion
• 1/4-1/2 of a 6 oz can of chipotle peppers in adobo
• juice of 1/2 lemon
• 1/2 tsp salt
• 2 tsp – 1 tbsp mild chili powder
• 2 tbsp tahini
• 1 tbsp extra virgin olive oil
• water to blend

Combine all ingredients in a food processor and blend until smooth.  I recommend adding only one or two small chipotle peppers at a time and processing and tasting before adding more as they are very spicy.  Also add water, or the liquid from the can of chickpeas as needed until the hummus blends smoothly.  Can be served immediately but will be best if refrigerated for a couple hours or until ready to serve.  Serve with fresh veggies, chips, pita bread, on sandwiches or any way you enjoy hummus.

[/print_this]