Oh Yes I Did.
I know what you're thinking...who puts cheese in hummus.....gorgonzola? The moldy cheese? Why??? Becuase it tastes AWESOME! I myself, was a bit nervous about it but I was like ahhhh what the heck. And look, a beautiful little dip was born.
I always, at all times, have a can of Chipotle Peppers in adobo sauce in my fridge, or my pantry, or by my bedside. They are amazing. Really adds a nice kick to this dip and the gorgonzola cools it down.
And of course the chives.....they're a must!! Such a nice fresh, herby, bite. Pairs perfectly. They look pretty too. This dip is pretty, Pretty.
1 can (14-15 oz) Chick Peas (Garbanzo)
2 Tbs Tahini Sauce
3 garlic cloves
1/2 tsp kosher salt
1/4 tsp fresh black pepper
1 Chipotle Pepper (in adobo sauce)
1 heaping Tbs gorgonzola crumbles
1/4 c olive oil
In a food processor, combine the chick peas, tahini, garlic, salt, pepper, chipotle, grgonzola and chives.
As soon as they become a bit smooth but with still a lot of chunks, slowly add in your olive oil as it blends.
Stop when you have a smooth dip, don't go overboard with the olive oil!
Top with chives and grogonzola and serve with Pita or chips or veggies....or a spoon.