Wednesday, November 11, 2009

Smoky Chipotle Hummus with Tortilla Chips

Smoky Chipotle-Pinto Hummus and Tortilla Chips
With each of the project bloggers selecting which recipes she wants to make, we were bound to repeat something besides the mushroom sauce. Now that we're close to ten percent of our way through the book, it seemed like as good a time as any. And besides, ever since Gymmie blogged about the Smoky Chipotle Hummus (p11) I knew it would be mine. I don't have much to add to what she said, and I agree with her assessment that this is an easy and delicious dish (is it just me, or does that remind anyone else of SNL?). But I will let you in on my very minor tweaks: the recipe calls for one clove of garlic. Well, when I see one clove of garlic in print anywhere, it makes me giggle. Helloooo, it's garlic! So my hummus received three large cloves. Also, the recipe calls for 1 1/2 tspns of chipotle in adobo. Again, I giggle. Helloooo, it's chipotle! In adobo! So this hummus got a full pepper and some extra sauce. These two small additions made this a perfectly spiced dish for my taste. I mean perfect. As we used to say back in the day, so good make ya wanna slap ya mama.

Since I had no tortilla chips in the pantry (not sure how that happened) but I did have a pack of corn tortillas in the fridge, I took a teeny amount of time and made the Tortilla Chips (p5). They really couldn't be any easier. Some cooking spray, some salt, and a few minutes in the oven is all it takes to have freshly baked corn tortilla chips. I don't know why I never thought to do this before. The biggest bonus over buying the precooked and bagged kind is that you can control how crispy your chips are. I often heat the bagged chips, but I really enjoy the variation of extra crispy to a bit chewy you can achieve by baking them yourself. You could also customize these further by adding fresh cracked pepper, cajun seasoning, lime juice, or anything that strikes your tastebuds prior to baking.

These two humble little recipes pack a huge flavor and interesting textures into a few short minutes of prep time. Jarred bean dips and bagged tortilla chips best take notice and beware.


  1. Love the bowl!

    I definitely have to make the dip and the chips. I make everything else from scratch (because I am insane) so why not my own tortilla chips too?

  2. I'll have to add some sauce next time didn't think of that :)


  3. My chips are blurry! But they were tasty. At least the few that I had. :(

    Nommy doesn't even begin to describe it!

    Most of my kitchen stuff is chili pepper themed...see, it goes in my food, on my walls, on my plates, on my glasses, on my get the idea.


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