When Eric and I moved to Virginia earlier this year, having a Trader Joe’s nearby was one of the things we were most excited about. There are several items I love getting from there, but their chipotle hummus has to be my favorite. Since we were buying it so frequently, I decided to try making it myself. I couldn’t be happier with the results!
This hummus is full of flavor from the roasted red pepper and chipotle. It has a bit of a kick to it, but you could certainly add another chipotle if you wanted it spicier. It also has a great smoky flavor, and it goes especially well with grilled vegetables. You can use this for more than just dipping, too. This hummus would make a fantastic spread inside a wrap or pita. Just fill with your favorite vegetables, and you’ve got a healthy and delicious lunch.
Roasted Red Pepper and Chipotle Hummus
1 can (15 ounces) chickpeas, drained, 1 tablespoon of liquid reserved
1/4 cup tahini
2 cloves garlic, smashed
1/2 cup coarsely chopped roasted red pepper, plus 2 tablespoons for serving
1 chipotle in adobo
1 1/2 teaspoons adobo sauce
1 tablespoon fresh lemon juice
1 teaspoon cumin
scant 1/4 teaspoon smoked paprika
pinch red pepper flakes
2 tablespoons extra virgin olive oil, plus more for drizzling
-In a food processor, combine chickpeas, reserved liquid, tahini, garlic, red pepper, chipotle, adobo sauce and lemon juice until a paste forms.
-Scrape down bowl and add olive oil, cumin and paprika. Puree until smooth. Season with salt, to taste.
-Transfer hummus to serving bowl and drizzle with olive oil. Top with roasted red peppers and serve with pita bread and crudités.
Makes about 2 cups
Note: This hummus can be stored up to five days in the refrigerator.
Cook Like a Champion original