One thing every vegan should learn how do is make their own hummus. It’s almost always cheaper than store bought, it always tastes better than store-bought, and you have endless opportunities to exercise your creativity and make your hummus just.the.way.YOU.like.it.
This is one of my favorite hummus creations – Easy, Cheezy Chipotle Hummus.
It started out as just my own favorite version of chipotle hummus, a few years ago when chipotle peppers were all the rage.
Then one day I was making a batch as an appetizer to take to a friend’s house. As I was adding the diced pimento, I thought, “pimento cheese,” and impulsively decided to add nutritional yeast.
And what a good impulse that turned out to be!
The hummus was spicy, it was smokey, it was cheezy. It perfectly complemented Jennifer’s vegan enchiladas. Even Carl the Carnivore scarfed it up.
It really tastes almost more like a cheese dip than a hummus dip. And indeed, I’ve served it once or twice as a sauce over steamed broccoli, thinning the hummus out with a little water to give it a saucier consistency.
Ingredients for Easy Cheezy Chipotle Hummus:
1 Can Garbanzo Beans, drained
1/8 Cup Water, plus more if needed
2 Tablespoons Tahini
1 Tablespoon Olive Oil
3-5 Canned Chipotle Peppers, plus 1 Tablespoon Adobo Sauce*
3/4 Teaspoon Cumin
One 2-oz. Jar of Pimentos
2 Tablespoons Fresh Lemon Juice
1/3 Cup Nutritional Yeast
1/4 – 1/2 Teaspoon Sea Salt, or to taste
Directions for Easy Cheezy Chipotle Hummus:
Add all ingredients to a blender or food processor. (A blender will get it creamier but a food processor will work just fine.) Blend/process.
If needed, add a spoonful or two more water until you get the creaminess and consistency you want.
Chill for at least one hour in the refrigerator.
If you’re not sure how many chipotle peppers you can handle, start on the conservative side, blend, then add more peppers until you’re satisfied.
Gluten Free people, make sure the brand of nutritional yeast you use is certified gluten-free.