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Chipotle Hummus on Toasted Bread

There's hummus and then there's spicy hummus like this one. The smoky chipotle adds just the right amount of heat to make this a most interesting hummus. And thw added bonus is the heat helps you digest better. Yum! 


2, 15-ounce cans organic chickpeas, drained, rinsed well 
1/3 cup sesame tahini 
4 tablespoons fresh lemon juice 
2-3 tablespoons extra virgin olive oil 
2 teaspoons brown rice syrup 
1/2 chipotle chile, split, seeded, finely minced 
2 cloves fresh garlic, finely minced 
1 teaspoon ground cumin 
1/3 cup minced, fresh parsley 
2 whole grain baguettes, sliced into 2-inch rounds 
1/2 red bell pepper, roasted over an open flame, peeled, seeded, minced, for 

Combine beans, tahini, lemon juice, oil, syrup, chile, garlic and cumin in a food processor or blender. Pulse until smooth, slowly adding water to achieve a thick, creamy consistency. Transfer to a mixing bowl and season to taste with salt. Stir in parsley. Cover tightly and refrigerate until ready to serve.

Preheat oven to 400 degrees and line a baking sheet with parchment. Arrange bread slices on sheet and drizzle lightly with oil and sprinkle with salt. Bake until crisp, 7-10 minutes. Spoon hummus generously onto toast slices and garnish with roasted pepper. 

Makes 15-20 servings. 

Note: Hummus can be made a day or two before the party and refrigerated. The toast is best made just before serving.  


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