Go Back to Recipes Page      Print This

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! 

Ingredients

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 
garnish 

Directions 
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.  

BW-Classes

Ergo Chef
Jonathanns
Gift Baskets
  
 Christina's Advertisers
 The Fruit Company

 

 

RSS