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Chipotle Hummus - A Mediterranean Mexican Fusion

Written By Srimathi Mani on Wednesday, August 4, 2010 | 1:48 PM

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 chillies - 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 chillies in a wok until you see brown roasted spots on the garlic peal and the green chillies 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. 

10 comments:

  1. Wow, that is a great looking wrap. Love chipotle hummus recipe :)

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  2. Mouthwatering.......Tried ur Payni came out excellent check this out
    http://www.sailajakitchen.com/2010/08/payni-with-almond-milk.html

    ReplyDelete
  3. This is such a yummy recipe! i love it. I made something similar but without the chipotle sauce. I also add some cumin.

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  4. Mouth watering recipe.. yummm and perfect !!

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  5. Perfect wrap da ... looks too good ..

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  6. am just loving this..looks yum..and good idea too..

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  7. Like the creamy texture of Hummus. Nice to be here. Good space and interesting recipes to try.
    Best wishes.

    ReplyDelete
  8. Nice looking hummus,loved the texture.

    ReplyDelete
  9. Love hummus and especially with veggies in wraps. Great meal too when one isn't in the mood to cook an elaborate spread.
    Visiting you after ages and love the new look. :)

    ReplyDelete
  10. Great fusion, looks delicious !

    ReplyDelete

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