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Spicy Hummus

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  • 2 cloves garlic, minced
  • 1 chipotle pepper in adobo sauce, chopped
  • 1 can (14 to 19oz) chickpeas, drained and rinsed
  • 2 tablespoons lemon juice
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon sesame oil
  • 1 teaspoon ground cumin
  • 1/4 teaspoon salt


  1. In food processor, puree chickpeas, garlic, chipotle, lemon juice, sesame oil, cumin, and salt for 2 to 3 minutes or until smooth.

  2. Serve immediately or transfer to an airtight container and refridgerate for up to 3 days.

  3. For service, pour a little olive oil on top with some diced tomatoes.

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