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Adapted from blissfulblog.com
Ingredients:
1 Pound potatoes, sweet
15 Ounce(wt)s beans, garbanzo, drained
2 each pepper, chipotle in adobo, canned
2 Clove garlic, fresh minced
2 Tbls juice, lime
2 Tbls oil, olive
2 Tbls Tahini
1 to taste, smoked paprika
15 Ounce(wt)s beans, garbanzo, drained
2 each pepper, chipotle in adobo, canned
2 Clove garlic, fresh minced
2 Tbls juice, lime
2 Tbls oil, olive
2 Tbls Tahini
1 to taste, smoked paprika
1 to taste salt and pepper
Tools Needed:
Kuhn Rikon Epicurean Garlic Press
Directions:
Preheat the oven to 350 degrees.
Pierce potatoes several times with a fork; place on a foil lined baking sheet. Bake for 1 hour or until tender. Cool slightly, then peel and add to the bowl of a food processor.
Preheat the oven to 350 degrees.
Pierce potatoes several times with a fork; place on a foil lined baking sheet. Bake for 1 hour or until tender. Cool slightly, then peel and add to the bowl of a food processor.
Add garbanzos, lime juice, tahini, olive oil, chipotle and garlic. Puree until smooth and thin with up to 2 tablespoons of water, if needed. Add salt and pepper to taste.
Refrigerate for up to 1 week in an airtight container.
Garnish with additional olive oil and smoked paprika before serving.
