Chipotle Hummus

One of my coworkers is moving back to Miami to be with family.  We had a big going away party for him at a local park and I volunteered to bring some chips and dip.  This was a big hit and super easy.

Chipotle Hummus:

2 cans of chickpeas, drained (keep the liquid)

2-3 tablespoons lemon juice

2-4 chipotle peppers in adobo, chopped (depending on how much heat you like)

2 tablespoons of the adobo liquid that came with the peppers

2 garlic cloves, chopped

1-2 teaspoon sesame oil*

2 tablespoon olive oil

salt

pepper

1 teaspoon cumin

1 teaspoon paprika

Add everything to a food processor and blend.  Once everything is mixed add some of the chickpea liquid until the desired consistency is achieved.

*Be careful with the sesame oil.  A little bit goes a LONG way.

Buffalo Ranch Hummus

I love hummus.  I can be a purist and tend to stick with the traditional flavor of hummus but this was a nice change.

Buffalo Ranch Hummus:
(adapted from Devon, who found it at abbynormally.com)

2 cans chickpeas, drained but keep the liquid
2 tablespoons extra virgin olive oil
1 tablespoon lemon juice
2 tbsp hot sauce
1 packet of powdered ranch seasoning


Throw it in the food processor and add the chickpea liquid until it reaches your desired consistency.  If you'd like more heat or buffalo flavor, add more buffalo sauce.