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Prep 15 mins
Cook 0 mins
Smoky spicy flavored chipotles, mixed with some peanut butter and roasted red peppers, makes this hummus come out super creamy and is jam packed with flavor. The cilantro cools it down a bit and adds some pretty flecks of green, totally perfect for serving at your next gathering with loads of veggies and crackers. Adapted from the Vegan Cookbook Aficionado.
- 1 (19 ounce) can garbanzo beans, rinsed and drained (approx. 2 cups)
- 3 tablespoons peanut butter (can sub almond butter)
- 2 tablespoons lime juice
- 2 teaspoons olive oil
- 1 -2 chipotle chile in adobo, deseeded (or leave them in if you like it really spicy)
- 1⁄2 teaspoon cumin
- 1 garlic clove, minced
- 1⁄2 cup roasted red pepper (from a jar or home roasted)
- 3 sun-dried tomatoes packed in oil, drained (or rehydrated)
- 2 -4 tablespoons water
- 1⁄4 cup chopped cilantro
- salt & fresh ground pepper, to taste
- 1⁄2 cup roasted peanuts, chopped, for garnish (or roasted almonds)
- In the bowl of a food processor, place the garbanzo beans, peanut butter, lime juice, olive oil, chipotle, garlic, cumin, roasted bell peppers and 2 tablespoons of water; blend until smooth. If mixture is too thick, add the remaining water one tablespoon at a time.
- Add the sun-dried tomatoes, cilantro, salt, and pepper.
- Pulse the mixture until the ingredients are coarsely chopped into the hummus base.
- Transfer to a serving bowl or container, garnish with chopped peanuts and additional cilantro, cover, and chill until ready to serve.