• 3 15-ounce cans of chickpeas, drained
  • 4 large garlic cloves, chopped
  • 6 tablespoons of tahini
  • 1 lemon, juiced
  • ½ teaspoon of cumin
  • ½ teaspoon of paprika
  • 1 ½ teaspoons salt, to taste
  • 2 chipotle peppers, minced
  • 2 tablespoons adobo liquid from can (add more or less depending on spice preference)
  • ½ cup of water
  • Paprika or chili powder and olive oil for garnish


    1. In a food processor, combine the chickpeas, garlic, lemon juice, tahini, cumin, paprika, and salt. Puree the mixture, adding the water as needed to thin it. When hummus is at desired consistency and smooth, return to mixing bowl.
    1. Mix in the minced chipotle peppers and adobo liquid from can. Taste for seasoning, add additional adobo liquid as desired.
    1. Garnish with chili powder or paprika, and olive oil.
    1. Enjoy! This dish can be stored in the fridge for a week.

Makes: 1 large bowl – serves 8 to 10 people | Total Time: 20 minutes

About the Chef

Name of Chef: Brian Anderson
Family: Husband to Lindsey Anderson and father to Riley Anderson
Community: Shadowridge
Interests: I enjoy brewing beer, reading, going to the beach, riding bikes, walking our dog, watching college football, hockey, baseball, and playing any activity my two-year-old wants to do.
Favorite Local Activity: Beer and wine tasting
About the Recipe: This recipe is packed full of flavor, easy, and quick to make. My family and I enjoy entertaining friends and family, so this is a healthy option for an appetizer and can be served with fresh raw veggies, pita chips, or bread.
About Me: We moved to Vista in 2012. I have lived in quite a few states but decided to put roots down in beautiful Shadowridge. I have always loved to cook. I thought about going to culinary school and being a chef. After some debate I decided that cooking for a living would take the enjoyment out of it, so now I cook for my family and friends. From what I’m told, I’m pretty good at it!

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