Hummus is something that we go through a lot of for snacks, lunches, and even dinners if Aaron comes home late from work and just wants a little something before bed.
We have tried dozens of brands and flavors of hummus. From Whole Foods, to Trader Joe’s, to Ralphs, etc we have tried them all. And the one we kept coming back to was the Spicy Hummus at Trader Joe’s. The problem is, we rarely shop at Trader Joe’s anymore; and it was getting to the point that their Spicy Hummus was one of the very few items that we would even purchase there.
Then, Food Babe pointed out that most commercial hummus’ contain preservatives as well as canola oil (which is likely laden with GMO’s!) instead of olive oil. Sure enough, when I checked the [rather lengthy] ingredients list on our beloved Spicy Hummus there it was “oil blend- containing canola, sunflower and/or safflower oil”. Our household is really trying to limit our intake of foods that likely contain GMO’s (and unnecessary preservatives!); so we decided that from this point forward we would be making our own hummus.
So far, this recipe is the closest that we have gotten to the delicious flavor of the Spicy Hummus we love[d] so much.
Spicy Chipotle Hummus
1 can Eden Organic garbanzo beans
1/2 can Chipotle Chilies in Adobo sauce
1/4 organic Tahini
1 tsp sea salt
1/2 tbls paprika
1 tbls cumin
2 tbls fresh lemon juice
Add all ingredients into a large food processor; process until smooth.
Freezes well; and lasts about 5-7 days in the refrigerator.