Hummus is a garbanzo bean dip from Mediterranean countries but has now become popular all over the world. Even kids are reaching for a pita wedge or a carrot stick to dip in hummus. My addition of the chipotle chile accounts for the “heat”. Make Hummus Heat for your friends and family and watch it disappear in moments.
Prep time: 5 minutes
Makes: 2-1/2 cups
Ingredients:
1-1/2 to 2 cups cooked garbanzo beans, rinsed and drained -or-
One 15-ounce can garbanzo beans, rinsed and drained
4 tablespoons sesame Tahini*
2 cloves garlic, peeled and crushed
1/4 cup extra virgin olive oil
1/4 to 1/2 teaspoon sea salt
Juice of 1 small lemon
1/2 chipotle chile** in adobo sauce
2 fresh parsley sprigs
2 to 3 six-inch pita breads, cut into wedges
4 to 5 celery stalks, peeled and julienned
2 to 3 large carrots, peeled and julienned
1 large or 5 small Persian cucumbers, peeled and cut into 1/2-inch thick circles
1. In a food processor, blend the garbanzo beans, tahini, garlic, oil, 1/4 teaspoon salt, lemon and chiles to a grainy paste.
2. Taste and adjust olive oil, salt, lemon and chipotle chile levels (you may add more, to taste).
3. Transfer the hummus to a 3-cup serving bowl. Make a small well in center (about 1/2-inch deep) and fill it with olive oil; place parsley sprigs as garnish in center of olive oil in well.
4. Serve as an appetizer, accompanied by pita wedges, celery, carrots and cucumbers.
Tip: For a thinner consistency, add more olive oil or 1 tablespoon of sour cream.
Note: “Cooked garbanzo beans” refers to dry garbanzos and following package cooking instructions.
*Sesame tahini is a paste made with ground sesame seeds and can be found in the ethnic foods section of large supermarkets or in Middle Eastern grocery stores.
**Chipotle chiles in adobo sauce are sold in cans and can be found in the ethnic foods section of large supermarkets or in Latin American grocery stores.
Text and Photographs ©2010 Nancy DeLucia Real
Nancy DeLucia Real is an art historian and chef. She has led culinary courses at the Italian Cultural Institute, The Getty Center and The Getty Villa and is a former member of the Culinary Historians of Southern California. Nancy's gastronomy training took place in the heart of Italy under the tutelage of her grandmother. She has taught international cuisine at Williams Sonoma and Sur la Table Stores. Nancy's art history & culinary courses are ongoing at various institutions. She also teaches private cooking classes. 
