Hummus: The Prado Chipotle Hummus
Source of Recipe
Chef Jeff Thurston, The Prado, San Diego, California
List of Ingredients
1 1/2 C. cooked garbanzo beans
3 T. tahini
1 1/2 tsp. chopped garlic
1 T. plus 1 tsp. lemon juice, or more to taste
1 T. plus 1 tsp. lime juice, or more to taste
2 1/2 tsp. canned chipotle chiles in adobo sauce, chopped
1 tsp. kosher salt, or to taste
1/8 bunch cilantro, cleaned and chopped
1/2 C. plus 2 T. olive oil blend
Salt and pepper, to tasteRecipe
Put beans through a meat grinder on a medium die, or puree them in a blender or food processor. In blender or food processor or in bowl of an electric mixer, combine garbanzo puree, tahini, garlic, lemon juice, lime juice, chipotles, kosher salt and cilantro. On low speed, mix ingredients well while adding oil in a slow, steady stream. Season with salt and pepper, and add more citrus juice if needed. Serve with flatbread for dipping. Makes about 2 cups
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