This is an addictively tasty variation on classic Greek hummus. The beans are the same (it’s hard to go wrong with garbanzos), but it uses almond butter rather than tahini, which totally alters the flavor into something sweet and subtle. Chipotle peppers throw some smoke back into the mix, and of course give it a beautiful color and spicy kick.
Yield: Makes about 1 quart
Cook time: 90 minutes
2 cups dried garbanzo beans or 2 (15-ounce) cans garbanzo beans, drained, liquid reserved
3 cloves garlic, minced
1 tablespoon almond butter
1/3 cup olive oil
Juice of 1 lemon
1 teaspoon salt
1 (5-ounce) can chipotles in adobo sauce
Soak beans overnight. Bring a pot of water to a rolling boil, add beans and turn heat to a simmer. Cook until very tender and creamy, about 1 hour. Reserve cooking liquid.
Combine all ingredients in a blender or food processor and mix well, slowly adding bean broth, until hummus reaches desired consistency.
Top with paprika, chile powder and a drizzle of olive oil and serve with chips or crackers.
Originally published for PK4 Media.