>Have I ever shared my love affair of chickpeas with you? They are one of my go-to foods, and I think they are totally underappreciated.
This recipe is really easy, and its a quickie.
2-3TBL sesame seeds (instead of tahini)
1 16oz can chickpeas (garbanzos) — rinsed very well
3-4 cloves garlic
1TBL Olive Oil
juice of 1 med lemon
1 chipotle pepper in adobo sauce + some of the extra sauce if you want extra spice*
salt/cumin/coriander to taste
Toss in food processor (in order) until creamy. Enjoy.
*You will need to buy a whole can of chipotle peppers in adobo sauce. This isn’t a big deal – they will keep indefinitely if kept in a sealed container. I’ve also heard of people pureeing the peppers, and putting them in tsp sized dollops onto a cookie sheet (covered in wax paper) and freezing — once frozen, you can put them into a freezer baggie or freezer-friendly container.
Chipotle peppers can be found either with canned veggies, or, more likely, in the “Hispanic Foods” aisle of your grocery store. I buy La Costeña: