Chipotle Chickpea Dip

By Adell Shneer and The Test Kitchen

Tested till perfect

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Chipotle Chickpea Dip

This recipe makes 17 2 tbsp (30 mL) servings

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Nutritional Info
Per 2 tbsp: about -
cal 7070 cal
pro 3 g3g pro
total fat 3 g3g total fat
sat. fat 00 sat. fat
carb 8 g8g carb
fibre 2 g2g fibre
chol 0 mg0mg chol
sodium 107 mg107mg sodium
potassium 91 mg91mg potassium
% RDI: -
calcium 22 calcium
iron 66 iron
vit A 11 vit A
vit C 22 vit C
folate 2020 folate

Moe Mathieu, founder of the Great Canadian Mustard Festival, shared the recipe for this fabulous dip. Roasted jalapeño peppers and chipotle powder give it incredible depth of flavour and quite a bit of heat. Soaking the chickpeas in broth instead of water adds another layer of complexity; if you use water, just add extra salt to taste.

Ingredients

  • 2 cups sodium-reduced chicken broth 2 cups sodium-reduced chicken broth or sodium-reduced vegetable broth or water
  • 1 cup dried chickpeas 1 cup dried chickpeas
  • 1 head garlic 1 head garlic
  • 1 tbsp olive oil 1 tbsp olive oil
  • 1 jalapeño pepper 1 jalapeño pepper
  • 2 tbsp canola oil 2 tbsp canola oil or olive oil
  • 1/4 cup diced leeks 1/4 cup diced leeks
  • 1 tsp chipotle chili powder 1 tsp chipotle chili powder
  • 1 tsp grainy mustard 1 tsp grainy mustard
  • 1/2 tsp salt 1/2 tsp salt
  • 1/4 tsp pepper 1/4 tsp pepper

Preparation

Combine broth with chickpeas; cover and soak in refrigerator for 12 hours. Drain well.

Trim top off garlic to expose cloves. Place on foil; drizzle with olive oil. Pull up foil and seal to form packet. Roast garlic packet and jalapeño pepper on baking sheet in 350°F (180°C) oven until tender, about 45 minutes. Let cool.

Squeeze garlic cloves into bowl. Wearing rubber gloves, seed and finely chop jalapeño pepper. Set aside.

In saucepan, heat canola oil over medium heat; cook leeks, stirring, until translucent, about 3 minutes. Stir in chickpeas, chipotle chili powder, garlic, jalapeño pepper and 1-1/2 cups water; bring to boil. Reduce heat to medium-low; cover and simmer until chickpeas are very tender and almost fall apart, 55 to 65 minutes. Let cool.

Using slotted spoon, remove one-third of the chickpeas. In food processor, pulse remaining chickpeas with cooking liquid until smooth. Stir in reserved chickpeas, and the mustard, salt and pepper.

Source : Canadian Living Magazine: September 2011

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