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Ingredients
- 1 1/2 cups dried chick peas, or 1 can rinsed and drained
- 1/2 cup olive oil
- 1/3 cup tahini
- 2 to 3 whole chipotle peppers in adobo, chopped
- 4 cloves garlic, roughly chopped
- juice of half a lemon
- 2 tsp cumin
- salt and pepper to taste
- 1/2 cup water
Preparation
Step 1
Place chickpeas in a medium pot and cover with water by several inches. Cover pot and bring to a boil. Reduce heat to low and simmer 20-30 minutes or until tender but not mushy. Alternatively, you can cover chickpeas with water and let stand overnight.
Drain and rinse chickpeas. Place in food processor, along with olive oil, tahini, chipotles, garlic, lemon juice and cumin. Process until it begins to form a paste.
Taste and add more chipotle if desired, as well as salt and pepper to taste. With processor running, slowly pour water in through feed tube until a creamy consistency is achieved. Scrape down sides of processor with a rubber spatula as needed.