Hummousesque
I had a freezer bag full of chipotle chiles in adobo leftover from another recipe; I had two cans of chickpeas and a languishing lime. From these meager beginnings, I made perhaps one of the most addictive snacks ever to find its way out of my Cuisinart. This isn't really a hummous, more of a chickpea spread that doubles easily as a dip.
I have a sick love for both chickpeas and spice, which could be easily construed as an addiction, and this stuff really feeds my need.
Of late, I've been struggling with a herniated disc in my lower back, and have recently made a decision to try cutting sugar from my diet, which is an inflammatory and may be making my pain worse. As much as I am not a sweet-craver (I prefer salty on about a four-to-one ratio), having yummy snacks like this around make it a little easier to pass on a bit of frozen yogurt or honey-drizzled banana. I don't know how this whole no-sugar thing will work out, but if I keep getting to eat this stuff, I think I'll be able to cope.
Chipotle-Chickpea Spread
2 cans chickpeas, drained and rinsed
2-4 canned chipotle peppers (depending on your preferred level of spice)
1 T. adobo sauce
Juice from 1/2 lime
Salt
3 T. olive oil
Low-fat yogurt, as needed
Combine chickpeas, chipotle, adobo, lime juice, and olive oil in a food processor. Process until pureed. Season with salt to taste, add yogurt or olive oil as needed to reach desired consistency. Allow flavors to meld in the refrigerator for at least 30 minutes before serving.
Of late, I've been struggling with a herniated disc in my lower back, and have recently made a decision to try cutting sugar from my diet, which is an inflammatory and may be making my pain worse. As much as I am not a sweet-craver (I prefer salty on about a four-to-one ratio), having yummy snacks like this around make it a little easier to pass on a bit of frozen yogurt or honey-drizzled banana. I don't know how this whole no-sugar thing will work out, but if I keep getting to eat this stuff, I think I'll be able to cope.
Chipotle-Chickpea Spread
2 cans chickpeas, drained and rinsed
2-4 canned chipotle peppers (depending on your preferred level of spice)
1 T. adobo sauce
Juice from 1/2 lime
Salt
3 T. olive oil
Low-fat yogurt, as needed
Combine chickpeas, chipotle, adobo, lime juice, and olive oil in a food processor. Process until pureed. Season with salt to taste, add yogurt or olive oil as needed to reach desired consistency. Allow flavors to meld in the refrigerator for at least 30 minutes before serving.
5 comments:
I love this idea. It sounds tasty!
Sounds yummy!!!!
What are chipotle peppers?
Its not a name I am familiar with in Britain..
Charlotte
I would go crazy is I can't have sugar, so I take my hat off to you for doing this. But I guess if it helps with your back, then it's worth doing. This is an interesting twist to hummous. I made hummous last weekend and still have some in the fridge, maybe i will just toss in some peppers and yogurt. Take care!
thanks, it was delicious!
greatbigveg - chipotle peppers are smoked jalapeno peppers that can be dried or packed in cans with smoky adobo sauce. the flavor is really wonderful, if you can get a hold of some.
nora - i am hoping SOMEthing helps my back. every time i see someone running, i want to cry! i am trying anything and everything at this point.
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