Ted's Chipotle Chickpea Dip

[Guest guest]

1 - 29 oz can of chickpeas drained and rinsed

1 - 9 oz can of chipotle peppers with adobo sauce

2 cloves garlic crushed

1 tablespoon crushed ginger

2 tablespoons extra virgin olive oil

vegetable stock

1 tablespoon fresh chopped parsley

 

Directions:  With a food processor, liquify the can of chipotle peppers with

adobo sauce.  Note: unless you like your food on the hot side, remove about 1/4

to 1/2 of the chipotle peppers and keep for later.  Personally, I use the whole

can.  Add the drained and rinsed chickpeas, garlic, ginger, and olive oil. 

Pulse until smooth.  Slowly add vegetable stock (about 1 tsp at a time) until

the dip is to a consistency you like.  Garnish with parsley.

 

Can be used as a hummus or vegetable dip.  This costs about $2 a pound to make. 

Less when you find the canned items on sale.

 

 

[Guest guest]

I LOVE chickpeas! I'm definitely trying this. Thanks, Ted!

 

 

 

 

 

________________________________

Ted Wagner <trwagner1

 

Sat, April 24, 2010 10:50:16 AM

[gourmet-spicy-veg] Ted's Chipotle Chickpea Dip

 

 

1 - 29 oz can of chickpeas drained and rinsed

1 - 9 oz can of chipotle peppers with adobo sauce

2 cloves garlic crushed

1 tablespoon crushed ginger

2 tablespoons extra virgin olive oil

vegetable stock

1 tablespoon fresh chopped parsley

 

Directions: With a food processor, liquify the can of chipotle peppers with

adobo sauce. Note: unless you like your food on the hot side, remove about 1/4

to 1/2 of the chipotle peppers and keep for later. Personally, I use the whole

can. Add the drained and rinsed chickpeas, garlic, ginger, and olive oil.

Pulse until smooth. Slowly add vegetable stock (about 1 tsp at a time) until

the dip is to a consistency you like. Garnish with parsley.

 

Can be used as a hummus or vegetable dip. This costs about $2 a pound to make.

Less when you find the canned items on sale.

 

 

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