Chipotle chiles and smoked paprika provide a smoky heat, while sun-dried tomatoes, lime juice, and a variety of seasonings add to the intriguing flavor palate of this bold dip.
Course
Appetizer, Snack
Cuisine
Mediterranean
Yields2cups
AuthorRobin Robertson
Ingredients
2garlic cloves, crushed
1 1/2cupsor 1 (15.5-ounce) can chickpeas, rinsed and drained
1or 2 chipotle chiles in adobo sauce
2oil-packed or rehydrated sun-dried tomatoes, drained
3tablespoonsalmond butter
2tablespoonslime juice
1teaspoonsmoked paprika
1/2teaspoonground coriander
1/2teaspooncumin
1/4cupplus 1 tablespoon water
Salt and ground black pepper
3tablespoonschopped cilantro
1/2cuproasted slivered almonds, for garnish
Instructions
In a food processor, combine the garlic, chickpeas, chipotle, and tomatoes, and process to a paste. Add the almond butter, lime juice, paprika, coriander, cumin, and the water.
Process until smooth and creamy. Season with salt and pepper to taste, and add 2 tablespoons of the cilantro. Pulse to combine thoroughly.
Transfer the hummus to a bowl. If not serving right away, cover and refrigerate until needed.
If serving right away, sprinkle the top with the almonds and remaining cilantro.