The Smoothest Roasted Red Pepper and Chipotle Hummus
I’ve been making my hummus the same way for a few years now. It’s uncomplicated, easily adaptable and yields a tasty snack. It was always missing something, though it never bothered me enough to make me want to figure out what exactly that something was. That all changed when I saw Deb’s post about how to make smooth hummus. It turns out that my old standby wasn’t missing anything but had something extra that needed to be removed – the chickpea skins. I had one of those “why didn’t I think of that moments” and then got over it quickly because, hey, at least I know now, right? I never would have guessed that this is what was holding my hummus back from perfection, but now I’m quite certain that I can never have it any other way.
When I was reading Deb’s post, I couldn’t help but laugh at how she was sure people would roll their eyes when she shared the technique. Clearly I wasn’t one of those people. Pretty much the only thing I thought when reading it was “I hope Clara wakes up soon so I can go to the store.” That’s right, people. I was hoping my child would wake up from her nap so that I could get the ingredients to try this recipe. If that isn’t proof of the level of awesomeness your hummus will achieve with this method, then know that I tried it three times last week and was floored every single time.
Since I prefer flavored hummus, I decided to incorporate my recipe with this method. The result was out of this world – lusciously smooth hummus with the flavor of roasted red pepper and the smokiness of chipotle. It’s totally worth it to peel the chickpeas and doesn’t take much time at all. It was oddly relaxing, peeling the chickpeas while Clara was trying to climb the back of my legs (her new favorite thing to do in the kitchen). I’d tell you more about this amazing recipe, but I think I need to make another batch of hummus now.
- YIELD: about 2 cups
1 15-ounce can chickpeas, drained (liquid reserved) and rinsed
½ cup tahini
2 tablespoons freshly squeezed lemon juice
2 small cloves of garlic, smashed and peeled
¾ teaspoon salt
1 red pepper, roasted and peeled, seeds and stem removed
1 chipotle pepper
1 teaspoon adobo sauce (more or less to taste)
Approximately ¼ cup reserved chickpea liquid or water
Pita wedges, crudités, etc. for serving
Start by peeling the chickpeas. Place one in between your thumb and next two fingers, with the pointy end facing your palm. Gently squeeze to pop the chickpea out. Discard the skin and place the chickpeas, as you peel them, into the bowl of a food processor.
Pulse the chickpeas in the food processor for about a minute, until powdery clumps form, scraping down the sides of the bowl as needed. Add the tahini, lemon juice, garlic, salt, red pepper, chipotle pepper and adobo sauce and blend until pureed. With the machine running, drizzle in the reserved chickpea liquid or water until your desired consistency is reached. The mixture should be incredibly smooth and ultra creamy. Taste and adjust seasonings.
Transfer to a bowl and allow to sit in the refrigerator for about 30 minutes. To serve, drizzle with olive oil and sprinkle with smoked paprika.