Since I am now the official family hummus maker (Patrick says mine is better), I decided to make it easier on myself and post the recipe so I can find it more easily.
This makes a VERY large batch of hummus, but Patrick uses it on everything, and it lasts well in the fridge. Most hummus is made from Garbanzo beans, but I am one of the lucky people to whom garbanzo beans always taste bitter, so I use cannellini beans, Great Northern Beans, or any other white beans.
Once you have the basic recipe, you can do a lot of different flavors. Another of our favorites is a green and kalamata olive blend.
White Bean Chipotle Garlic Hummus Recipe
- YIELD: about 6 cups (48 Servings)
- PREP: 30 mins
Ingredients
- 30 ounces white beans drained and rinsed
- 1/3 to 1/2 cup lemon juice
- 2 teaspoons ground cumin
- 4 cloves garlic minced or put through a press
- 1 cup tahini paste
- 1 1/2 cup olive oil (more or less)
- 3 chipotles
- 2 tablespoons adobo
- 2 tablespoons roasted garlic minced
Instructions
- For BASIC HUMMUS: In a food processor, blend the white beans, lemon juice, ground cumin, garlic cloves, and tahini paste. When they are well mixed, drizzle the olive oil in slowly while the food processor runs.
- The basic hummus in this image needs more olive oil. I wanted to wait until I saw how much liquid the adobo was going to add before I put any more olive oil in. I suggest starting with 1 cup, and adding a little more at a time until the hummus is very smooth.
- For Chipotle Garlic Hummus: Add the chipotles, adobo, and roasted garlic. Mix until well blended.
- As a side note, my batch ended up with more like 6 chipotles, and 5 tablespoons of adobo. Patrick would have been happy with the entire 7 ounce can in there, but I don’t know that I would have been able to eat it. Flavor according to your own taste preferences.
- CUISINE: Mash up/Fusion
- COURSE: Snack
- SKILL LEVEL: Easy