HUMMUS

HUMMUS (Oil Free of course)

HUMMUS

Juice of 2 1/2 lemons

2 15 oz cans of garbanzo beans

5 cloves of garlic

1 tablespoon ground cumin (you can start with less and adjust up.  Easier to put in than take out)

7 oz (1/2 14oz block) of silken tofu with the water pressed out (this accounts for creaminess you would get from oil) After it's done, if you think it's not thick enough, add the second half...up to you)

about 3/4 tsp of sea salt and the same of ground black pepper

To really have fun, add a roasted jalapeno, seeds in or out, your choice

Blend all ingredients until they are creamy

I like to buy the wholewheat, no oil lavash and bake the sheets in the oven until crispy at 350
degrees, break them up and you have chips for dipping.

A great alternate way to make this, if your daring, is add 12 cloves of garlic and 2 Serrano chillies.  Spicy, garlicky and addictive.

SPICY ADOBO HUMMUS

For the Chips, preheat your oven to 350° F.  Cut your corn tortillas into quarters or eights (quarters cut in half again).  Heat for 15 minutes.  Keep an eye on them because ovens have hot spots and some may be done before the others.  I don't usually add salt to the chips since whatever you're dipping in usually has plenty.  If you want salt, put a teaspoon in a spray bottle with water and either let it dissolve for a couple of hours or boil it before putting it in the bottle.  Lightly spray the chips before putting them in the oven.  

Spicy Adobo Hummus Recipe

Do the base hummus recipe above, but also add Canned Chipotle Peppers and Adobo Sauce.  I used two peppers and about a teaspoon of the adobo sauce from the can, but you choose your own heat.