Chili Hummus

Chili Hummus

 When you want to serve this hummus think Southwest! Chunks of red pepper, cherry tomatoes and tortilla chips make an appetizer plate that’s both tasty and delicious.

Ingredients:
  • 2 cups garbanzo beans, prepared*
  • 3 – 4 medium sized cloves of garlic, minced
  • 2 tbls. chili powder
  • 1/4 cup apple cider vinegar
  • 1/4 cup water
  • 1/4 cup peanut butter, chunky-style
  • 1/2 tsp. Tabasco sauce, chipotle 
  • 1/4 cup vegetable oil (skip to save calories)
  • salt to taste
* Prepared from dried beans (soaked, cooked and drained) or canned beans, which should be drained, rinsed and drained again.
 
Instructions:
  1. Place the garbanzo beans, garlic, apple cider vinegar and water in the bowl of a food processor.
  2. Pulse a few times then scrape down the sides of the bowl and continue processing until pureed (about one minute). If very thick you may add a tablespoon or so of water to thin.
  3. Add the peanut butter and Tabasco sauce then pulse until well combined.
  4. Drizzle the corn oil in a steady stream while processing (to create the emulsion). Salt to taste.
©2010 Ken Hoyt Style

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