CHIPOTLE HUMMUS AND VARIATIONS

Hummus is a staple around our home.  We use it as a sandwich spread as well dip for crackers and vegetables.  This recipe has calcium, vitamin C, vitamin A, protein and omega fatty acids.  

Ingredients: 
1 cup dry chick peas (garbanzo beans) or 2- 15.5 oz cans
2-3 tsp cumin, ground

3/4 tsp ground fresh pepper
3/4 -1 tsp sea salt
1/3 - 1/2 c fresh squeezed lemon juice 
2 T olive oil
2 T flax oil
3-5 garlic cloves
2 T flax meal
1/3 c tahini (ground sesame seeds)
2/3 tsp chipotle chilis in adobe sauce
1/4 c cilantro 

Directions: 
Soak the chick peas in lots of fresh water for 8 hours or so (usually soak them at bedtime).  Drain and rinse.  Cook.  Drain and rinse.  
Put all the ingredients in a food processor or blender and blend until smooth.  Taste and add extra chipotle puree, lemon, S & P to adjust flavouring.  You may need to thin it with some water.  
If you cannot use it within a week freeze.  

Try variations: 
For 1, 2, and 3 eliminate the chipotle puree, cumin and cilantro and add in the ingredients listed below.  For 4, eliminate the chipotle puree and cilantro only.  

1.  Lemon and dill hummus- Add 2-3 tsp finely minced fresh lemon peel and another 2 T lemon juice plus 1/3 c fresh dill (or 1 heaping T dried).

2.  Thai hummus- Add 2-3 tsp vegan Thai red curry paste, 1/3 c freshly squeezed lime juice, 1-2 tsp finely grated fresh ginger, 1 lime kaffir leaf cut very finely, 1/4 c fresh thai basil.

3.  Sweet basil and garlic hummus - Add 1/4 - 1/3 c fresh sweet basil and extra garlic.

4.  North Indian hummus- 
a. Dry roast and then grind 1-2 dry red chilis, 2 tsp cumin seeds, 2 tsp mustard seeds and 1 tsp coriander seeds. Set aside.  
b. In a fry pan add 2 T olive oil or  +Earth Balance and heat to medium.  Add 2-3 crushed garlic cloves, 1 chopped large onion and 1 tsp ginger.  Fry for 3-4 minutes or until the onion becomes translucent. 
c. Add (a.) to (b.) plus 2 tsp tumeric powder and 1 1/2 tsp sea salt.  
d. Add all the Indian ingredients to the processor and blend.