Oh, hummus. You never let us down! This chipotle hummus takes all the creamy, savory satisfaction of regular hummus and kicks it up a few notches. Spiciness and smokiness abound, making it perfect with veggies, crackers, and naan, or in bowls or sandwiches.
We’re obsessed with how versatile and flavorful this hummus turned out, especially considering it’s ridiculously quick and easy to make. Just 7 ingredients and 10 minutes required for this simple plant-based dip! Let’s do this, friends!
How to Make Spicy Chipotle Hummus
This recipe starts off with briefly cooking whole garlic cloves with canned chickpeas (liquid and all), setting the stage for SUPER creamy hummus infused with garlic. We learned this hummus trick many years ago and it’s still one of our go-tos!
The cooked chickpea mixture goes into a food processor (or blender) with about half of the chickpea liquid. The remaining liquid can be added later a little at a time, until the hummus is your preferred consistency.
Next we add hummus classics like tahini for richness, lemon juice for brightness, salt for flavor, and olive oil to step up the creaminess even more. A few chipotle peppers give it a spicy, smoky kick and vibrant red-orange color.
*Note: You can learn about the origins of hummus here and chipotle peppers in adobo sauce here.
We hope you LOVE this chipotle hummus! It’s:
Creamy
Spicy
Smoky
Quick & easy
Versatile
& SO delicious!
We love serving it as an appetizer or snack with veggies, crackers, or naan, or for a pop of flavor in bowls or on sandwiches.
Love Spicy Food? Try These Next:
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo @minimalistbaker on Instagram. Cheers, friends!
Servings 8 (~3-Tbsp servings)
- 1 (15-oz.) can chickpeas (NOT drained)
- 2-4 cloves garlic (depending on how garlicky you prefer it)
- 1/2 cup tahini (see our tahini review for our favorite brands)
- 2-4 whole chipotle peppers in adobo sauce
- 2-3 Tbsp fresh lemon juice
- 3/4-1 tsp sea salt (depending on how salty you prefer it)
- 1-2 Tbsp extra virgin olive oil
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In a small saucepan, combine the undrained chickpeas and whole garlic cloves. Bring to a boil, then reduce to a simmer for 4-5 minutes.
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NOTE: Reserve 1/2 of the chickpea liquid to add in as needed while blending.
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Add the other 1/2 of the chickpea liquid and the chickpeas and garlic to a food processor or blender and process with tahini, chipotle peppers (start with the lesser amount), lemon juice, and salt. Stream in olive oil while mixing.
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Process until smooth and creamy, scraping down sides as needed. Add more of the reserved chickpea liquid as needed for a creamier texture.
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Taste and adjust seasonings as you prefer, adding more lemon juice for brightness or more chipotle peppers for smokiness and spice.
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Garnish with a little more olive oil and smoked paprika, and serve with veggies, crackers, naan, or in bowls or sandwiches. Leftovers keep in the refrigerator for up to 1 week or more. It tastes even better refrigerated, as it has time to thicken up and develop in flavor.
Serving: 1 (three-tablespoon serving) Calories: 187 Carbohydrates: 9.9 g Protein: 6.1 g Fat: 14.9 g Saturated Fat: 2.1 g Polyunsaturated Fat: 5.3 g Monounsaturated Fat: 6.4 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 321 mg Potassium: 115 mg Fiber: 4.3 g Sugar: 1.6 g Vitamin A: 57 IU Vitamin C: 1.7 mg Calcium: 27 mg Iron: 1.5 mg
