- 1/3 cup tahini, or more to taste
- 2 lemons, juiced
- 2 tablespoons chipotle sauce, or more to taste
- 2 cloves garlic, minced, or more to taste
- 1 tablespoon ground cumin
- 1 tablespoon ground turmeric
- 1 teaspoon finely grated lemon zest
- 1 teaspoon ground black pepper
- 1/2 teaspoon sea salt
- 2 (15 ounce) cans garbanzo beans, drained, liquid reserved
- 1/4 cup olive oil, or to taste
- Combine tahini, lemon juice, chipotle sauce, garlic, cumin, turmeric, lemon zest, pepper, and salt in a blender; blend until thoroughly combined.
- Pour half of the garbanzo beans and half of the olive oil into the blender; blend, adding some of the reserved garbanzo bean liquid, until mixture is the consistency of pudding. Add remaining garbanzo beans and olive oil; blend, adding more of the liquid, until mixture is the consistency of a very thick paste. Continue blending until smooth, about 3 minutes.
04/02/2018
recipepes.com
Easy Chipotle Hummus, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
