Not so long ago, many of us didn't even know how to pronounce "hummus", let alone realize it was something good to eat, and not humus, the remains of decomposing leaves. I remember the first time I tried hummus at my local food co-op, and to help all us newbies figure out how to say it, the menu board listed it thusly: "Hummus (a tune)". It worked! I never forgot how to say the word, and I've had an ongoing love affair with this wonderful food ever since. Technically, hummus is a Middle Eastern paste or dip of mashed chickpeas, tahini, oil, lemon juice, and garlic. But in today's hummus crazed world, this is a loose definition, and just about any bean mixed with a variety of seasonings makes a good stand in for the traditional blend. Such is the case with the "Smoky Chipotle-Pinto Hummus" (page 11), and might I say, this particular combination of garlic, pinto beans, chipotle, and lime is astounding! With flavors inspired from traditional Mexican cuisine, this hummus is delicious with baked tortillas chips, as a burrito filling, or in large enough quantities, a substitute for refried beans. Since I've discovered powdered chipotle chili powder, I've found I don't always have to crack open an entire can of chipotles chiles in adobo sauce for one chili, and then try to figure out what to do with the rest. Here I used about ½ teaspoon of chipotle chili powder instead and it came out fantastic. The really great news about this recipe is there are no changes necessary to keep it McDougall Friendly!
"Keeping it McDougall Friendly" checklist:
ü No changes necessary! J