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Chipotle Hummus with Tajin
RECIPE COURTESY OF EDDIE JACKSON
Overall: 10 min
Active: 10 minutes
Yield: 3 cups (720 milliliters).
2 15-ounce (425-gram) cans chickpeas, drained and canning liquid scheduled.
1/2 cup (120 milliliters) tahini.
Juice of 1 big lemon.
1 tablespoon adobo sauce, from canned chipotle peppers in adobo.
1 1/2 teaspoons ground cumin.
1 1/4 teaspoons garlic salt with parsley, such as Lawry's.
1/4 teaspoon newly ground black pepper.
1/4 cup (60 milliliters) extra-virgin olive oil, plus more for sprinkling.
Tajin spices, for serving.
In a food processor, pulse the chickpeas 2 to 3 times just to start breaking down the beans. Include the tahini, lemon juice, adobo sauce, cumin, garlic salt, and black pepper. Pulse 2 to 3 times more to integrate the active ingredients.
Continue to pulse as you slowly add the chickpea liquid, then the olive oil, till the hummus is smooth and creamy with no visible sign of whole chickpeas.
Transfer the hummus to a serving bowl, drizzle with more olive oil, and sprinkle with the Tajin seasoning prior to serving. Leftovers will keep, covered and cooled, for 3 to 5 days.
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