Introduction: Spicy Hummus With Adobo Chilis
Hummus is one of those foods that is soo good for you while being soo yummy at the same time. We've always had cans of garbanzo beans on hand, and occasionally would make it when we needed a quick dip. This time I've kicked it up by adding some spicy Adobo chilis, which add another layer of flavor, not to mention spice! Yum!
Step 1: What You Need:
Call them chick peas, call the garbanzo beans, call them whatever. You need 2 cans.
Also, 3/4 cup olive oil
2 Tablespoons lemon juice
1/2 teaspoon ground black pepper
1 teaspoon garlic
1/2 teaspoon paprika
1/2 teaspoon salt
2 adobo chilis and 2 heaping teaspoons of the sauce they are in.
I should note that measurements don't need to be exact. You like more spice? Add more chiles. More garlic? (Which I have a feeling my brother will demand) Add more of that too. Hummus is great for making it just the way you like it.
Step 2: Prep the Beans
Take the cans of chick peas/garbanzo beans, open them up, and poor them into a strainer. Give them a good rinse to get all the brine off, and then place in a bowl.
Step 3: Add Spices
Add all the spices and chili's: pepper, garlic, paprika, salt, chilis and their sauce can now all be added to the beans. (pretty much, everything but the lemon juice and olive oil. Simple no?)
You can see my form of measurement here: roughly guess on a teaspoon. Just be careful if you do this, and remember you can always add more later if it needs it, but you can't take any out.
Step 4: Blend
Add the garbanzo beans to a food processor, and chop. As it is spinning add the lemon juice and olive oil. You can make your hummus either chunky or smooth, depending on how long you are spinning it around in the food processor. Also, you can change the thickness by adding more or less olive oil.
I should note that all I had was a pathetically small food processor, but that's ok. I just did it in two batches, and then made sure to mix both batches together really well.
Step 5: Let Set... and Eat
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