I’m becoming more inventive with my vegan recipes these days since my partner is vegan; I want to keep my recipe repertoire full of delicious choices to keep boring eating at bay. There are a lot of flavors of hummus in the market these days and I wanted to make a homemade one with a twist on the traditional garbanzo bean hummus and I’m glad I did, this recipe turned out so good. The mild smooth texture of the cannellini beans combined with the smoky heat of the chipotle chilies and the sweet fresh flavor of the orange juice is a fresh welcome on any pita chip out there. This recipe makes 3 cups; enough for a party of hungry dip goers.
Ingredients
2 14.5 oz. cans of cannellini beans, rinsed and drained
½ cup tahini paste
2 garlic cloves
½ cup fresh orange juice
2 tablespoon orange zest, about the zest of one medium orange
1 tablespoon cumin
2 chipotle chilies from a can of chipotle chilies in adobo
¼ cup extra virgin olive oil
½ teaspoon kosher salt
¼ cup toasted Pepitas, plus a tablespoon more for sprinkling on the top
Directions
- Place all the ingredients except the pepitas into a food processor and blend until very smooth, taste to adjust salt, stir in the pepitas and pour into a serving bowl
- Best if chilled for at least 2 hours in the refrigerator to let the flavors meld together
- Sprinkle a tablespoon of pepitas on the top and some cut chives or parsley and serve with pitas chips and/or fresh veggies. Makes 3 cups
This was incredibly good. I was looking for a non-mayo-based dip for a backyard party on a hot day, and everyone loved this. One of the guests was eating it with a spoon! It was that yummy!
that’s wonderful, I’m glad you and your guests liked it…you have been my biggest fan! lol