Tag Archives: creamy dips

In the post, Fancy Football Feast: Part Two, I give a guideline for a spicy chipotle hummus. It reads

In a food processor, puree a can of chick peas (rinsed well), tahini (sesame paste), chipotles in adobo (a little goes a long way), lime juice (fresh, thank you), fresh cilantro (why am I still using parenthesis?), garlic, and salt.

And I forgot to mention that you should use a combination of oil (extra-virgin works, but so does a neutral oil like canola) and water to thin it out and achieve a creamy consistency.

Will you ever forgive me?