Smoky Chipotle Hummus With Garlic Bagel Chips

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Smoky Chipotle Hummus With Garlic Bagel Chips

 

2 cans 15-ounce size, garbanzo beans, drained

1/2 cup water

1/4 cup tahini

2 tablespoons tahini

3 tablespoons fresh lemon juice

2 teaspoons fresh lemon juice

2 tablespoons olive oil

2 1/2 teaspoons minced canned chipotle chilies

1 clove garlic, minced

1 1/2 teaspoon ground cumin

1 jar 4-ounce size sliced pimientos in oil, drained

1/3 cup chopped fresh cilantro

2 packages, 6-ounce size roasted-garlic bagel chips

 

Reserve 3 tablespoons garbanzo beans for garnish. Blend remaining garbanzo

beans and next 7 ingredients in processor until smooth. Add pimientos; process,

using on/off turns, until pimientos are coarsely chopped.

Transfer hummus to medium bowl. Stir in cilantro. Season hummus to taste with

salt and pepper. Sprinkle with reserved garbanzo beans. (Can be made 1 day

ahead. Cover and chill. Bring to room temperature before serving.) Accompany

with bagel chips.

Makes 20 servings.