Hummus with Ancho Chilies and Lime


So here's yet another version of that incredibly versatile, delicious, and nutritious concoction known as hummus. Here I made a sort of Southwest American adaptation on the classic...I added ancho chili and lime (and a bit of smoked paprika for added smokiness). The outcome is incredible...slightly smokey. slightly spicy, super creamy, and bursting with flavor. I ate it with cooked and raw vegetables, plain yogurt, and fresh cilantro; slathered it all up with naturally leavened whole wheat flat bread which was rolled thin using my late grandmother's rolling pin which was brought from "the old country." Anyhow, try'll be glad you did.


Hummus with Ancho Chilies and Lime

Makes about 3 cups

1 cup dried chickpeas
2 teaspoons baking soda, divided
3 ancho chilies
3 cloves garlic
1/3 cup fresh lime juice
1/4 cup cold water
1 tablespoons smoked paprika
1 teaspoon salt
1/2 teaspoon ground cumin
2/3 cup tahini

Place the chickpeas and 1 teaspoon baking soda in a bowl and cover them with at least 2” of cold water. Cover the bowl and allow to rest at room temperature for 8-12 hours; the chickpeas will double in size.

Drain and the soaked chickpeas, transfer them to a pot along with the remaining 1 teaspoon of baking soda, and cover them with cold water by at least 2”. Bring the pot to a boil, skim and discard any foam that surfaces, then lower the eat to a slow simmer. Cook the chickpeas for 45-60 minutes, or until very soft and falling apart.

Drain the chickpeas then return them to the pot and cover them with cold water. Using your hand, gently fold the chickpeas to release their skins, then pour off the water and skins that have surfaced while holding back the chickpeas. Repeat this process two more times to remove most of the skins, then drain the chickpeas and set aside.

While the chickpeas are cooking, roast and re-hydrate the chilies. Using a pair of scissors, cut the tops off the chilies. Discard the stems and seeds. Heat a dry skillet over medium-high heat and add the chilies. Cook them in the skillet, while turning frequently, for about five minutes. Their skins will begin to blister and their aroma will fill the air. Remove the skillet from the heat and carefully add enough water to submerge the chilies. Return the skillet to the heat, bring the liquid to a simmer, and cook the chilies for about 5 minutes, or until very soft. Drain the chilies and discard the liquid.

To make the hummus, begin by combining the cooked chilies along with the garlic, lime juice, water, smoked paprika, salt, and cumin in the bowl of a food processor and process on high for a few minutes, until everything is pureed. Add the cooked chickpeas and process for 2-4 minutes, scraping the sides once or twice, or until everything is smooth. Add the tahini and process for another minute until everything is emulsified, smooth, and creamy.  Transfer to a bowl, cover it, and refrigerate for 30 minutes.