Today’s Meatless Monday is a recipe for Chipotle Hummus. This spicy version of hummus has just enough heat to make you want more; it’s perfect to have with veggies, as a sandwich spread, or if you’re like me…right off the spoon.
I’ve often written about The Blount County Girls in my posts. There were four of us who were the dearest of friends; we traveled together, we had girlfriend sleepovers at each others’ homes, we drank champagne and ate great food, we giggled, and watched movies together. Sometimes we just sat quietly together and read books. We were family.
Linda was my partner-in-hummus. We were the two of the group who loved “sticks and twigs.” Last Sunday Linda came over to spend the afternoon with me. We talked for a long time. We drank champagne. We ate hummus. This hummus. The last words we exchanged were, “I love you.”
Sunday night Linda took her own life. I’m bereft. But, I’ll never make hummus, or eat hummus, or any other “sticks and twigs” without thinking of her. Her beautiful smile, her cheerful manner, her loving friendship will always be with me….and all of the memories we made together as a group. And now there are three…and maybe I’ll be able to get the others to eat hummus now, too.
So, this will be Linda’s Hummus. Spicy, just like her.
- 15 ounce can garbanzo beans, drained and rinsed
- ¼ cup tahini (sesame paste)
- 2 tablespoons fresh lemon juice (about 2 lemons)
- 1 tablespoon chipotle pepper in adobo sauce
- 1 teaspoon adobo
- 2 small cloves garlic, peeled and cut in half
- salt and ground black pepper, to taste
- olive oil, drizzled in to desired consistency
- crushed red pepper flakes for garnish
- Place the garbanzo beans, tahini, lemon juice, chipotle pepper, adobo and garlic cloves in the bowl of a food processor and pulse until smooth.
- Add salt and ground black pepper to taste.
- With the processor running, drizzle in enough olive oil to reach your desired consistency.
- Place the hummus into a small bowl and sprinkle with crushed red pepper flakes, if desired.