This is such a delicious hummus! Roasted garlic brings sweetness and creaminess, and the ancho pepper brings a beautiful fruity flavour and a beautiful colour too. Perfect to snack on or as a lovely side to a healthy lunch.
Ancho Pepper Hummus
-1 x 400g can of chickpeas
-2 Ancho chiles
-5 garlic cloves
-2 tbsp tahini
-2 or 3 tbsp lemon juice
-½ tsp ground cumin
-2 tbsp olive oil
-cold water
-salt to taste
1 Place the 2 tablespoons of olive oil in a small saucepan and add the peeled garlic cloves. Bring up the heat until it bubbles and cooks on low heat for at least 15 minutes. The garlic should get golden and soft. Make sure to turn them and remove them if they burn. Allow them to cool before blending.
2 Clean the ancho chiles by removing the stem, and seeds and rinse with water to remove any dirt. Place in a bowl and cover with hot, boiling water. Soak for 15 minutes.
3 Drain and rinse the chickpeas. Place them in a food processor or blender with the softened ancho peppers (do not add the water), the cooled-down garlic cloves, tahini paste, cumin, olive oil (the one used to cook the garlic), and about two tablespoons of lemon juice. Mix all the ingredients until smooth. Add cold water, little by little until you achieve the right consistency. Taste and adjust seasoning with salt.
To Serve
-sesame seeds,
-smoked paprika
-extra virgin olive oil
1 Spread the hummus over a plate and drizzle some olive oil. Sprinkle over sesame seeds, a dash of Tajin and smoked paprika. Enjoy with nan bread, pita bread, corn tortilla chips or like we did, as part of a quinoa salad bowl.
Looking for more easy and delicious spreads like this one? Try this Chipotle Tuna Dip. Or why not try this fantastic Pinto Beans Hummus?
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