Chipotle Hummus - A Mediterranean Mexican Fusion

These days I have been preparing a lot of Mexican food inspired by Chef Rick Bayless. It calls for preparation of all sorts of sauces from that cuisine and I love the chipotle sauce that I made a week ago. Using fresh tomatoes and a can of chipotle peppers the sauce turned out to be very spicy. I had some left over chipotle sauce and I decided to use it to create a new kind of hummus. If you are a big fan of spicy food, then this might be the kind of hummus that you might enjoy. For lunch yesterday I prepared a pita wrap filled with roasted garlic hummus, chipotle hummus and sauteed veggies topped with sour cream. It was so perfect and light and had the perfect marriage of flavor. It has become a very popular hummus in our household.

Gadgets:

Cutting board
Wok
Heavy bottom pan
Spatula
Knife
Blender
Griddle
Bowls
Measuring cups and spoons

Ingredients:

Pita Bread - 4

Sour Cream - 1/2 cup

Roasted Garlic Hummus:
                                                   
Garbanzo Beans - 2 cups soaked and pressure cooked or cans
Garlic - 5 pods
Green chilies - 1
Salt
Tahini Sauce - 3 tbsp
Olive Oil - 1 tbsp
Water - 1/2 cup


Chipotle Hummus:

Roasted garlic Hummus - 1 cup
Chipotle Sauce - 2 tbsp
Olive Oil - 1 tbsp



Sauteed Veggies:

Broccoli - 2 cups chopped into smaller flowers
Onion - 1 medium cut into julienne
Mini Bell Pepper - sliced
Olive Oil - 1 tbsp
Salt
Pepper


Preparation:

1. For making the roasted garlic hummus, roast the garlic and green chilies in a wok until you see brown roasted spots on the garlic peal and the green chilies look roasted. Add all the ingredients for the hummus preparation and blend it into a fine paste. Transfer a portion of it into a bowl and drizzle with olive oil.

2. To the remaining portion add chipotle sauce to it and blend. Place in a bowl and drizzle with olive oil.

3. Heat the heavy bottom pan with some oil . Add onions and cook it until they are transparent. Add broccoli and bell pepper to it and cook it on medium high heat until they look almost cooked. Add salt and pepper in the end and remove from heat.

4. Heat up the griddle and warm the pita bread. spread half the pita with roasted garlic hummus and the other with chipotle hummus. Add the sauteed veggies and top them with some sour cream. Roll them and serve them warm.