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The flavors are more Southwestern than Middle East and spiced up to your taste. Delicious in a small dish eaten with crisp diced cucumber and tomato or to use in a wrap with sauteed vegetables. Place a scoop on top of thick tomato slices, top with jack cheese and broil for an unexpectedly delicious lunch or fast weeknight supper.
Serves: 3 cups
- One 15-ounce can chickpeas, drained
- 1 garlic clove, minced
- Juice of one lime
- 2 canned chipotle peppers, chopped or 1 teaspoon Tabasco Chipotle Sauce
- ½ teaspoon chili powder
- 2 tablespoons olive oil
- Kosher salt and freshly ground black pepper
- 2 scallions, minced including tops
- Puree chickpeas, with garlic, and lime juice to a finely ground texture. Add half the chipotles and the chili powder and blend until smooth. Add olive oil in a thin drizzle while food processor is running, blending until mixture is creamy. Season with salt and pepper, stir in half of the green onions, and add additional chipotle to taste. Transfer to small bowl and garnish with remaining scallions.
Serving size: Serves 6