Chipotle Hummus
User Reviews
5
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Prep Time
5 mins
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Cook Time
30 mins
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Total Time
35 mins
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Servings
16 people
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Calories
80 kcal
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Course
Side Dish
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Cuisine
Mediterranean
Chipotle Hummus
Description
The preparation begins by boiling chickpeas with baking soda until they swell and lose most of their skins, which are then removed for extra creaminess. The remaining ingredients—lemon or lime juice, tahini, salt, chipotle peppers in adobo, and olive oil—are combined and blended until smooth.
The tahini creates a silky base, while the chipotle peppers impart a smoky, slightly spicy note typical of the adobo sauce. The texture is creamy and thick, suitable for dipping or spreading. The addition of ice water during blending lightens the consistency without diluting flavor.
This hummus can be served as a dip for vegetables, bread, or crackers. The recipe also includes a quicker version omitting boiling and skin removal, yielding a slightly less creamy but still flavorful option.
Ingredients
- 15 ounce chickpeas sometimes labeled garbanzo beans, canned, drained
- ½ teaspoon baking soda
- 2 lemon juice or lime juice
- ½ teaspoon salt sea salt
- ½ cup tahini
- 4 tablespoons water ice, divided
- 1 tablespoon chipotle peppers in adobo sauce or substitute chipotle hot sauce, diced, use more for extra heat
- 1 tablespoon olive oil
- red pepper flakes smoked sea salt; optional for serving; extra olive oil
- sea salt
- olive oil
Instructions
- Add the chickpeas and baking soda to a large pot and cover with several inches of water.Bring to a boil over high heat, and continue boiling for about 20 minutes (until the chickpeas are swollen and the chickpea skins are falling off).
- Strain the chickpeas into a colander, rinse with cold water, and separate the beans from the skins. Most of the skins should have fallen off while cooking, but if any are still attached they can be pulled off easily. Discard the chickpea skins.
- Add the lemon juice, tahini, and salt to a food processor. Add 2 TB of ice water. Blend until the tahini is silky and creamy.If your tahini was very thick, you may need to add the remaining 2 TB of ice water.
- Add the chipotle peppers in adobo sauce, and blend.
- Add the chickpeas and olive oil to the food processor and blend until creamy. (This should take about 30 seconds, depending on the food processor you're using.)
- Scoop hummus into a bowl. If desired, drizzle with a little more olive oil, and lightly sprinkle with red pepper flakes and/or smoked sea salt.
- Serve immediately, or store in an air-tight container. Hummus will keep in the fridge for 3-5 days.
Notes
- This recipe yields about 2 cups of hummus.
- For a quicker version, omit boiling and skin removal; blend all ingredients directly for a slightly less creamy texture.
- Adjust chipotle quantity based on desired spice level.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16people
Amount Per Serving
Calories 80 kcal
% Daily Value*
| Calories | 80kcal | 4% |
| Carbohydrates | 7g | 2% |
| Protein | 3g | 6% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Sodium | 196mg | 8% |
| Potassium | 91mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 56IU | 1% |
| Vitamin C | 7mg | 8% |
| Calcium | 23mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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