So, you know I couldn’t be put in charge of appetizers over Christmas weekend and NOT make some form of hummus.
I mean, really, people. Do you even know me at all?
(If you do know me, you won’t be surprised to learn that I was so insistent on including hummus in the hors d’eourves line-up that I made my mom bring her food processor with us to the beach, “just in case” there wasn’t one there. And there wasn’t.)
And, although I was tempted to whip up my Roasted Red Pepper and Rosemary Hummus
, as it is red and green and delicious…the fresh rosemary remained firmly planted in my front yard in Austin, and so I decided to bring a little Austin heat to the East (Coast, that is).
Thus, I present you with Holiday Hummus!
[Which, when it is not the holidays* we call Sun-dried Tomato Chipotle & Cilantro Hummus...which is a lot to say I think I’ll call it Holiday Hummus year-round.]
*”The” holidays being Christmas…which is sort of annoying when you think about it. I mean, who says that Christmas is THE holiday. I mean, yes UVA is THE University of Virginia, but, unlike in that situation, where no school can compare, there are lots of other fun and joyous holidays to celebrate…Thanksgiving, Easter, Halloween, National Chocolate Covered Anything Day…
Please note the beautiful and festive tartan placemat that the hummus put on in honor of the season. [Again with the season…I mean, to me, the best season is most definitely NOT winter, but, you know…I can’t fight the entire scope of colloquial expression.]
This hummus was inspired by one made by Austin-based company Out To Lunch (seriously, they make delicious hummus), but I added my own special tahini-free touch. [Because yes, whoever asked me about it once, I do just mix up anything with chickpeas and call it hummus!]
The hummus starts, as usual with a can of those aforementioned chickpeas [slash]
garbanzo beans. [They are only organic because they cost the same as regular…use whatever is cost-efficient for you!]
As this is a Sun-Dried Tomato and Chipotle hummus, you’ll need sun-dried tomatoes (packed in oil)…
Since my mom also had an industrial-sized jar of roasted red peppers in her fridge, I thought I might as well utilize those, too.
Into the food processor go the chickpeas! [I didn’t drain them as I was in an unfamiliar kitchen and trying to be as “out of the way” as possible and even though I’d already barged in and, within five minutes of arrival, whipped out a food processor and started making hummus, somehow asking for a colander seemed intrusive….yeah, I know. I’m clearly the most logical person you know.]
.I used at least a full cup of sun-dried tomatoes plus about 2 Tbsp. of the oil in which they were packed. If you want more tomato flavor….add more tomatoes.
I used about 1/2 cup of roasted red peppers, with a Tbsp. or so of the briny water.
In this recipe, the peppers don’t really add too much to the flavor, but they help smooth out the hummus and give it a certain lightness. If you don’t have them, I think you’ll still have a delicious dish on your hands (or in your mouth).
Once those base ingredients have been positioned strategically around central command…
…pop open that can of chipotles and put one into the mix.
Now, chipotles are notoriously more spicy than you think. Except maybe it’s my new Texas homeland, but I ate the adobo sauce straight from the can and didn’t really think it was all that bad, so one chipotle was nothing to me. I ended up adding another to the the hummus…but it still wasn’t really that spicy. Depending on what you are going for, I’d say add three or four if you want.
So, after adding your chipotles, as well as a spoonful or two of adobo sauce, give the processor a spin.
Once it is mixed up (and looks sort of like pimiento cheese?)…
…and about 1/2 cup loosely packed fresh cilantro.
[I add this after the initial blending so that the cilantro won’t be so incorporated as to lose the “red-and-green” holiday bend of this hummus…although it looks orange, I swear it turns sort of red…sort of.]
Tasting and testing will get you to your perfect consistency and spice level. Add extra adobo sauce or a little salt or water if you need to alter any of the flavor profile or viscosity. [The flavor intensifies overnight, so you might want to make this a day in advance.]
For presentation’s sake, top with some cilantro sprigs and diced/chopped sun-dried tomatoes and roasted red peppers!
Serve with pita chips or (my preference) your favorite raw veggies!
1 15 oz. can of garbanzo beans/chickpeas
1 cup sundried tomatoes (packed in oil) + 1-2 Tbsp. of the oil
1/2 cup roasted red peppers
1-2 canned chipotle peppers in adobo + 2 Tbsp. of the sauce
1/2 cup loosely packed cilantro leaves
1. Combine first four ingredients in a food processor.
2. Process until smooth.
3. Add cilantro. Process until finely chopped and incorporated.
4. Serve with pita chips or raw vegetables.
[Unlike a co-ed out drinking too much the night before, this hummus is even better “the morning after.” Make a day ahead for a more intense flavor.]