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Smoky Chipotle Hummus Recipe


I did not expect to be tuning in for the game tonight—neither the Falcons nor Broncos are my team—but hey, if friends are watching, I’m there—with a healthy snack in hand (it keeps me away from the kind-of-gross-sounding-yet-irresistible buffalo chicken dip that always seems to show up at Monday Night Football).

Since this is an unplanned event, I’m reaching deep into the cabinets to whip up this healthy and spicy hummus recipe. I always keep canned beans on hand for last-minute healthy eating, and you’ll never find me without a wide array of flavored Tabasco sauces and olive oils. I’ll slice up any dippable veggies I have in the fridge, grab a bag of baby carrots on the way to my friend's apartment, and I’ll be good to go! Now it's just a matter of who to root for....

Smoky Chipotle Hummus
Makes about 4 cups

2 (19-ounce) cans garbanzo beans, drained and rinsed
1/3 cup water
1/4 cup lemon juice
3 tablespoons olive oil
2 tablespoons tahini
2 cloves garlic
4 teaspoons TABASCO® Chipotle Pepper Sauce
2 teaspoons ground cumin
1/2 teaspoon salt
1 tablespoon fresh chopped cilantro (for garnish Confession: I’m using dried this time)
Toasted pita triangles
Raw vegetables such as baby carrots, cucumber sticks, bell pepper strips, celery, broccoli, or cauliflower

Combine garbanzo beans, water, lemon juice, olive oil, tahini, garlic, TABASCO® Chipotle Sauce, cumin, and salt in a food processor or blender until smooth. Transfer to serving bowl; sprinkle with chopped cilantro. Serve spread with toasted pita triangles and raw vegetables.

Who are you rooting for tonight, the Broncos or the Falcons? What will you be eating during Monday Night Football?

As an editor at SHAPE I have the chance to learn about the healthiest ways to cook, eat, and live from all sorts of experts but I’m also a single girl living in NYC with a busy schedule, active social life, and chocolate cravings. I’m here to share what works for me—and where I need a little help from you.


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