chipotle and toasted walnut hummus

Recipe by
Tammy Brownlow
Dallas, TX

I decided to make a hummus to snack on this evening, but I was wanting something different. I started looking around and found some chipotle peppers and for some reason toasted walnuts popped into my head for some crunch and flavor. With as rich as hummus can be I thought some fresh herbs would be nice. It turned out really good. So I thought I would share it with you. I hope you give it a try - I think it would be great as a dip, or spread for sandwiches.

yield serving(s)
prep time 10 Min
cook time 1 Hr
method Stove Top

Ingredients For chipotle and toasted walnut hummus

  • 1/2 c
    dried garbanzo beans
  • 2 clove
    minced garlic
  • 1/4 c
    olive oil
  • 1/4 c
    lemon juice
  • 1/4 c
    tahini paste, or smooth peanut butter in a pinch
  • 1/2 tsp
    salt
  • 3
    chipotle peppers + 1 tbsp adobo sauce
  • 2 Tbsp
    olive oil for drizzling
  • handful of walnut halves, toasted
  • 1 tsp
    fresh parsley or cilantro minced

How To Make chipotle and toasted walnut hummus

  • 1
    In a medium sauce pan add dried beans and plenty of water to cook them.
  • 2
    Cook on high heat and boil for 5 minutes. Reduce to medium low heat and cook until beans are tender. For me it was about an hour.
  • 3
    Drain the beans and set aside.
  • 4
    While the beans are cooling, prep your other ingredients. Dice the peppers and garlic.
  • 5
    Add beans to food processor with olive oil, and lemon juice. On high speed blend until beans have broken down.
  • 6
    Add garlic and tahini paste. Blend on high until well combined.
  • 7
    Add peppers, salt, and sauce. If you need to, add additional olive oil and blend on high speed until your hummus reaches desired consistency.
  • 8
    To serve: Spread into bowl evenly, top with broken up toasted walnuts, parsley, and drizzle with olive oil. Enjoy this spread with chips, veggies, pita bread, or tortilla slices.

Categories & Tags for Chipotle and Toasted Walnut Hummus:

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