Delicious smokey chipotle hummus with a fresh and crunchy garden pico de gallo. Vegan, healthy, and the perfect snack.
Prep Time:15 minutes
Total Time:15 minutes
3 garlic cloves
1 (16 oz) can of chickpeas, rinsed and drained
½ cup of tahini
¼ cup and 3 tablespoons of olive oil
Juice of ½ of a lemon
2 chilis in adobo sauce
½ tablespoon of salt
1 teaspoon of cumin
½ teaspoon of garlic powder
⅛ – ¼ cup of water (optional, but use if you’d like to thin the hummus)
Garden Pico de Gallo
¼ cup cucumber, diced
¼ cup of white onion, diced
1 plum (or roma) tomato, chopped
1 tablespoon of cilantro, chopped
Juice of ½ lime
¼ teaspoon of salt
In a food processor, add the garlic cloves and pulse a few times until it’s roughly chopped. Add the chickpeas, tahini, ¼ cup of olive oil, lemon juice, chiles (add 1 first), salt, cumin, garlic powder, and blend. Once you blend it, give it a taste. If you want it smokier and bolder, add the next chili pepper. If it is too thick, add a tablespoon of water and blend. Keep adding water little by little until you reach your desired consistency. Store in the refrigerator to cool for at least 20 minutes before assembling everything together.
Garden Pico de Gallo:
Combine the cucumber, onion, tomato, cilantro, lime juice, and salt in a small bowl.
Spread the hummus in a bowl, drizzle it with a little bit of olive oil, and sprinkle some paprika or cayenne over it (optional). Using a spoon, take the pico de gallo and gently spoon in over the hummus. Enjoy with pita bread and vegetables!