Nacho Hummus

1 14-Ounce Can (or 1 1/2 Cups Cooked) Chickpeas, Drained and Rinsed

1/2 Red Pepper, Seeded and Roasted, Chopped

1/3 Cup Nutritional Yeast

1 Tablespoon Tomato Paste

1 Chipotle Pepper Packed in Adobo Sauce

1 Clove Garlic, Chopped

1/4 Cup Lemon Juice

3 Tablespoons Tahini

1 Teaspoon Dijon Mustard

1 Teaspoon Onion Powder

3/4 Teaspoon Salt

1/2 Teaspoon Ground Cumin

1/4 Teaspoon Smoked Paprika

1/4 - 3/4 Teaspoon Cayenne Pepper

1/4 - 1/3 Cup Olive Oil

Thinly Sliced Scallions, to Garnish (Optional)

Like any other hummus variant, this dip couldn't be easier or quicker to prepare. Toss the chickpeas, roasted red pepper, tomato paste, chipotle, and garlic, and lemon juice into your food processor. Pulse to being breaking down the ingredients and pause to scrape down the sides of the bowl as needed. Add in the tahini, mustard, and all the seasonings and spices, starting with just 1/4 teaspoon of cayenne.

Puree, and while the motor is running, slowly drizzle in the olive oil, until the mixture is silky-smooth and it reaches your desired consistency. If you'd like it to be more of a sauce than a spread, follow that with water or vegetable stock, as needed. Adjust the spice level to taste.

Top with sliced scallions and dip the day away!

Makes 6 - 10 Servings as an Appetizer

©Hannah Kaminsky