Chipotle Hopped Hummus
I love hummus. I could eat it every day. When I do eat it, I enter into a gluttonous rampage and eat the entire tub in one sitting then silently weep, wishing I had more.
When developing this recipe I thought about the types of humus I like most. I love spicy, I love garlic, and I would love one made with a hopped-up IPA. I started searching through my fridge for ingredients that could make this happen. Chipotle in adobo sauce, done! A fresh hopped IPA, most certainly! Garlic, it would be an abomination not to! So here it is, Chipotle Hopped Hummus.
4 cloves of garlic
2-3 chipotle peppers in adobo sauce (2 for mild, 3 for hot)
30 oz (2 cans) of garbanzo beans, rinsed and skinned (makes for creamier texture)
1 t cumin, toasted & ground
1/2 C tahini
6 oz Bear Republic Racer 5
1-2 lemons, juiced (about 3Tbs.)
1 t salt, more if needed
Toss garlic into a food processor and pulse until diced. Add the chipotle peppers into the mix and pulse some more. Next add the rest of the ingredients and process for about 2 minutes, scraping down the bowl intermittently. Continue processing until you achieve your desired texture. Add more salt if needed.