Monday, July 13, 2009

The Prado Chipotle Hummus

Picture courtesy of ephemeron.net
I know you've read many posts and many reviews of the various foods Matthew and I have eaten at The Prado. Yes, I can say that The Prado Restaurant in Balboa Park is our favorite restaurant. We have eaten inside the fancy shmancy restaurant, which is great, but our favorite (and my parents, too) is eating outside in the cocktail area and load up on their wonderful appetizers. One thing I don't think I mentioned is that no matter if you eat inside or outside, every table always gets a complimentary hummus and flatbread starter. I was so lucky to have found the hummus recipe from Chef Jeff Thurston. If you love hummus, you'll love this recipe because it has that unexpected chipotle kick in the background.

INGREDIENTS (makes 2 cups)

Source: Chef Jeff Thurston, The Prado, San Diego, California

  • 1 1/2 cups cooked garbanzo beans
  • 3 tablespoons tahini
  • 1 1/2 teaspoons chopped garlic
  • 1 tablespoon plus 1 teaspoon lemon juice, or more to taste
  • 1 tablespoon plus 1 teaspoon lime juice, or more to taste
  • 2 1/2 teaspoons canned chipotle chiles in adobo sauce, chopped
  • 1 teaspoon kosher salt, or to taste
  • 1/8 bunch cilantro, cleaned and chopped
  • 1/2 cup plus 2 tablespoons olive oil blend
  • Salt and pepper, to taste
DIRECTIONS

Put beans through a meat grinder on a medium die, or puree them in a blender or food processor.

In blender or food processor or in bowl of an electric mixer, combine garbanzo puree, tahini, garlic, lemon juice, lime juice, chipotles, kosher salt and cilantro. On low speed, mix ingredients well while adding oil in a slow, steady stream. Season with salt and pepper, and add more citrus juice if needed.

Serve with flatbread for dipping.

1 comment:

Shannon said...

Thank you so very much!!! We love this (and everything) at Prado. We're from Santa Barbara and always go to Prado for lunch when we come to San Diego. Maybe you can get ahold of their Sangria recipe too?? I usually use your recipe (which everyone loves!) but I would love Prado's someday.