During November & December our social calendar is filled with dinner parties and special events. At some of these events bringing an appetizer, dessert or perhaps even a main course is optional. Don’t come empty handed. I always keep my pantry filled with ideas that can remedy a last minute party appetizer. One of my favorite items to bring is hummus. It’s quick, easy and affordable!
Last fall I introduced you to a versatile chipotle pumpkin hummus recipe, this year you can eliminate the pumpkin and bring traditional chipotle hummus.
Chipotle Hummus Recipe
1 15 oz chick peas, drained & rinsed
2 tbsp chipotle sauce
1 garlic clove, minced
1 tsp salt
1 green bell pepper, chopped
1 tbsp virgin olive oil
¼ cup water
1 tsp lemon juice
Add all of your ingredients to a food processor, or blender with a puree setting, adding only a spoonful of water at first. Puree chipotle hummus for ten to fifteen minutes till smooth, continuously adding water.
Test the hummus for salt and consistency, adding more if needed. If you would like your hummus slightly more spicy add a little more chipotle to the mixture. Garnish chipotle hummus with diced tomatoes that have been marinated in chipotle sauce.