Prep Time: 15 minutes
Total Time: 15 minutes
Yield: 2 cups
Serving Size: 1/4 cup
Ingredients
1 can (15 oz.) (15 oz.) Garbanzo Beans
1 to 2 Tablespoons chipotle peppers packed in adobo sauce, depending on how hot you like it - I used 2 Tablespoons
1 Tablespoon Tahini
Juice of 1 lemon
1 Tablespoon Coconut Oil
1/2 teaspoon Ground Cumin
1/2 teaspoon sea salt
1/4 teaspoon ground black pepper
This recipe is simple to double or triple so buy ingredients according to how much dip you will need. This makes about 2 cups.
Directions
You just put everything into a Food Processor
No need to pre-grind anything. It all blends together perfectly.
Turn off the processor and scrape the sides a couple of times during processing.
That is it.
It freezes really well so:
IF FREEZING:
Package in rigid sided containers as defined in my article http://veganinthefreezer.com/preparing-food-for-the-freezer
TO PREPARE AFTER FREEZING:
Remove from the freezer and put in the refrigerator overnight because it is a pretty solid mass and will take longer to defrost.
Stir before serving with crackers and/or veggies.
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