Melanie, fan of good hummus
This hummus found its way into the Rubin Rodeo by way of one of my daughter’s vegetarian high school pals. It is a step above any other hummus I’ve ever made or bought.
The trick is a splash of honey and a chipotle pepper. The touch of sweet along with the smokey chipotle are a great combo that bumps ordinary hummus into something extraordinary.
Chipotle Peppers in Adobo Sauce
Melanie’s Hummus
1 ½ cup chick peas cooked, rinsed, drained
3 cloves roasted garlic
1 chipotle pepper, in adobo sauce
1 teaspoon ground cumin
2 teaspoons honey
2 tablespoons lemon juice
2 tablespoons tahini
¼ cup extra virgin olive oil
Place all ingredients except for the oil into a food processor or a Vitamix blender.
Mix well, then add drizzle the oil in through the top while blending until you get the consistency you like.
Enjoy your hummus with some carrot or celery stix, or some yummy crackers.
I love the gluten free Mary’s Gone Crackers brand. They are made of rice, quinoa, flax seeds and other good ingredients.
