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Firehouse Hummus




Source of Recipe


Nob Hill - CAL FIRE Napa Firefighter Cameron Day


Recipe Introduction


Prep time: 10 minutes
The firehouse folks suggest serving these hummus dips as a sandwich filling as well as a dip. Simply spread on flavored tortillas or wraps, add your favorite sandwich fillings, roll and serve. For extra heat, add more
chipotle peppers. Our friends in Napa like their food very HOT; they add the whole can!

Chipotle Garlic Hummus:
5 to 8 cloves garlic, coarsely chopped 2 (15-oz.) cans garbanzo beans, rinsed and drained 1 to 2 canned chipotle peppers, chopped, plus 2 tbsp. adobo sauce from can 5 tbsp. lemon juice 1/4 cup tahini paste 3 tbsp. olive oil 1 1/2 tsp. ground cumin Salt to taste Puree all ingredients in a food processor or blender. Transfer to a bowl, cover and refrigerate until ready to serve. Makes 2 1/2 cups.

Jalapeño Cilantro Hummus:
4 to 5 jalapeño peppers, stemmed, seeded and coarsely chopped (if you like it hotter, don’t remove seeds and membranes) 2 (15-oz.) cans garbanzo beans, rinsed and drained 1 bunch cilantro, coarsely chopped 1/4 cup lemon juice 2 tbsp. tahini paste 1 tbsp. olive oil Salt to taste Puree all ingredients in a food processor or blender. Transfer to a bowl, cover and refrigerate until ready to serve. Makes 2 1/2 cups.