1tablespoonadobo sauce from the can of chipotle chilies in adobo
1clovegarlicquartered
½teaspoonground cumin
¼teaspoonground coriander
¼teaspoonpaprika
2tablespoonslime juicefresh
2tablespoonsextra virgin olive oil
Kosher saltto taste
1tablespooncilantrochopped for garnish (optional)
Instructions
In a food processor or blender, add all the ingredients EXCEPT the olive oil and lime juice. Pulse a few times to chop up the chickpeas.
With the motor running, pour in the olive oil and lime juice; process until a smooth paste forms.
Transfer the hummus into a serving bowl, topped with more olive oil, adobo sauce and chipotle chilies if desired. Sprinkle with freshly chopped cilantro.
Serve with pita or tortilla chips, and for an even healthier snack serve with veggies.
Notes
Store leftover hummus in an airtight container in the refrigerator for up to a week.Recipe slightly adapted from CookingClassy.com
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