Here’s another great recipe for game day! I absolutely love the smokiness of chipotle peppers. And, guess who loves them even more? My hubby! If I make anything with chipotle peppers in it, I’m bound to get all kinds of compliments for my kitchen craftiness.
This hummus is excellent. I like hummus, but sometimes I find it to be a bit bland. Not this one! This one has a fabulous little kick from the chipotle peppers and the smokiness is enhanced by the cumin. It’s a hummus with a Mexican twist. Awesome!
It seriously takes all of 5 minutes to whip up, and it’s oh-so-good! Add this to your healthy game day line-up. You won’t be mad about it.
Slightly Adapted from Damn Delicious
1 (15-ounce) can cannelloni beans (white kidneys), drained and rinsed
1-3 chipotle peppers in adobo sauce (the more you use, the “hotter” it gets)
2 cloves garlic
2 tablespoons lemon juice
1 teaspoon cumin
1 teaspoon chili powder
1/4 cup plus 2 tablespoons extra virgin olive oil
In the bowl of a food processor, combine cannellini beans, chipotle peppers, garlic, Meyer lemon juice, cumin and chili powder. With the motor running, add olive oil in a slow stream until emulsified.
Serve with pita bread, crackers, chips, or veggies.
Nutritional Information (Per Serving = 2 Tablespoons)
Fat: 7.1g (1g = Sat.)