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.
- Portion size 500 servings
- Credits : Canadian Living Magazine: September 2011
Ingredients
Method
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.
Nutritional facts Per 2 tbsp: about
- Sodium 107 mg
- Protein 3 g
- Calories 70.0
- Total fat 3 g
- Potassium 91 mg
- Cholesterol 0 mg
- Saturated fat trace
- Total carbohydrate 8 g
%RDI
- Iron 6.0
- Folate 20.0
- Calcium 2.0
- Vitamin A 1.0
- Vitamin C 2.0
