>I rarely make hummus at home. It never seems to taste quite as delicious as it does when I buy it at the store. This weekend I decided I was going to make edible hummus at home. I decided to leave the tahini out; because I’m pretty sure that’s what always ruins my hummus. This hummus is VERY SPICY. If you do not like spicy foods; you may want to decrease the ingredients that add heat to the hummus.
1 can of no salt added chickpeas, drained
Juice of one large or two small lemons
4-6 garlic cloves, depending on size (I’ve noticed lately that my fresh garlic bulbs from the farmer’s market have very small cloves)
3 T olive oil
2 whole chipotle chilis in adobosauce
2 teaspoons adobo sauce from the can of chipotles
1 and 1/2 teaspoons cumin
1/2 teasoon salt
1/2 t smoked paprika
sprinkling of smoked salt
food process garlic, lemon juice and olive oil until garlic is pureed. Add chickpeas, chipotle’s and all spices except smoked salt. Food process until completely smooth. Sprinkle with smoked salt and serve or store in the refrigerator in an airtight container for up to five days.