Eddie Jackson’s Spicy Hummus | Food Network

Eddie adds a little heat to the classic hummus dip with smoky adobo sauce, and he tops it with chile-lime seasoning!
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Chipotle Hummus with Tajin
RECIPE COURTESY OF EDDIE JACKSON
Level: Easy
Total: 10 min
Active: 10 min
Yield: 3 cups (720 milliliters)

Ingredients

Two 15-ounce (425-gram) cans chickpeas, drained and canning liquid reserved
1/2 cup (120 milliliters) tahini
Juice of 1 large lemon
1 tablespoon adobo sauce, from canned chipotle peppers in adobo
1 1/2 teaspoons ground cumin
1 1/4 teaspoons garlic salt with parsley, such as Lawry’s
1/4 teaspoon freshly ground black pepper
1/4 cup (60 milliliters) extra-virgin olive oil, plus more for drizzling
Tajin seasoning, for serving

Directions

In a food processor, pulse the chickpeas 2 to 3 times just to begin breaking down the beans. Add the tahini, lemon juice, adobo sauce, cumin, garlic salt, and black pepper. Pulse 2 to 3 times more to incorporate the ingredients.

Continue to pulse as you slowly add the chickpea liquid, then the olive oil, until the hummus is smooth and creamy with no visible sign of whole chickpeas.

Transfer the hummus to a serving bowl, drizzle with more olive oil, and sprinkle with the Tajin seasoning before serving. Leftovers will keep, covered and refrigerated, for 3 to 5 days.

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Eddie Jackson’s Spicy Hummus | Food Network

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