Traditional hummus with a smoky, spicy twist: a small amount of minced chipotle chiles and chopped pimientos. Make with our easy Spinach Dip, and you’ll be a dinner party hero. This is adapted from a Bon Appétit recipe.
Game plan: Prepare the hummus through step 1 up to 4 days ahead of time. Seal in an airtight container and refrigerate. Let sit an hour or so at room temperature. Stir in the cilantro and season just before serving.
- Yield: About 2 cups
- Difficulty: Easy
- Total: 15 mins
- Active: 15 mins
- 2 (15-ounce) cans chickpeas, also known as garbanzo beans, drained
- 1/2 cup water
- 1/4 cup plus 2 tablespoons tahini
- 3 tablespoons plus 2 teaspoons freshly squeezed lemon juice
- 2 tablespoons extra-virgin olive oil
- 2 1/2 teaspoons minced chipotles in adobo sauce
- 1 large garlic clove, finely chopped
- 1 1/2 teaspoons ground cumin
- 1 (4-ounce) jar sliced pimientos in oil, drained
- 1/3 cup chopped cilantro
- Kosher salt and freshly ground black pepper, to taste
- In the bowl of a food processor fitted with the blade attachment, combine the chickpeas, water, tahini, lemon juice, olive oil, chipotles, garlic, and cumin. Pulse until smooth. Add the pimientos and pulse until they’re chopped, with some texture (not puréed smooth).
- Transfer the hummus to a bowl. Stir in the cilantro and season to taste with salt and pepper.