There are three things that make hummus truly great to me – first, it’s relatively healthy on its own and with the certain accoutrements, second, it’s a “one-pot” dish and third, it’s almost infinitely adaptable.
Rather than forking over $4+ for a small batch of hummus (albeit, good hummus) at the grocery store, I’ve decided to try to stick to making my own most of the time. Once you’ve purchased tahini and maybe chickpeas, you’re pretty much set with kitchen staples. Not only is it simple to make hummus in a variety of flavors, you can also adjust a recipe based on what ingredients you have.
The first time I made this chipotle hummus, I did it without tahini and with the addition of sesame oil. The chipotle peppers give it enough kick that you don’t miss the traditional tahini taste at all. The second time I made this recipe, as written below, it was fantastic. I used a blender rather than a food processor – throwing in all the ingredients at once, blending and adding dashes more of lemon juice, sesame oil, tahini and cumin to taste. It’s essential to constantly taste the hummus to make sure all of the ingredient amounts come together for a final product that’s to your liking.
