I hate to waste such a precious and flavorful ingredient. So I save the sauce until I can find some way to use it.
Recently I was whipping up a batch of hummus. since I never seem to be able to leave poor hummus alone, I added some of the spicy, fragrant adobo sauce to the hummus and it instantly became my new favorite appetizer.
The deep flavor of the adobo sauce not only adds heat but an entire another layer of smokey flavor. It’s the fastest way to groove up plain hummus. The only regret I had was that I did not make a double batch.
I always remove the skins from canned chickpeas. The result is a much smoother and creamier hummus. However, if you skip this step this recipe comes together in about 15 minutes.
If you have an extra chipotle pepper hanging out, use it for garnish.
Adobo Hummus
Ingredients
- 1 - 15.5 oz can of chickpeas
- 2 tablespoons tahini
- 1 garlic clove
- 2 teaspoons lemon juice
- 2 teaspoons adobo sauce
- 1 tablespoon olive oil
- 2 teaspoons water
- Kosher salt and freshly ground pepper to taste
Instructions
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Drain and rinse the chickpeas. Remove the outer skins and discard.
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Place the chickpeas, tahini, garlic clove, lemon juice and adobo sauce in a food processor and puree.
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While the processor is running drizzle in the olive oil, then the water.
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Add the sugar and process until everything is combined.
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Pulse in Kosher salt and freshly ground pepper to taste.
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transfer to a bowl and serve.
Try some of these other heavenly hummus recipes:
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Roasted Beet Tarragon Hummus |
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Roasted Smoked Garlic Lemon Hummus |
 |
Rainbow Carrot Hummus |
 |
Key Lime Rosemary Hummus |
 |
Roasted Butternut Squash Hummus |
 |
Caramelized Onion Hummus |
 |
Red, White & Blue Hummus |
 |
Olive Hummus |
 |
Tarragon Roasted Pumpkin Hummus |
 |
Pecan Pesto Hummus |
