5 from 18 votes
Chipotle Hummus
Chipotle Hummus is a creamy dip made from cooked chickpeas blended with tahini, chipotle peppers in adobo sauce, lemon juice, and olive oil. The slow cooking and skin removal process results in a smooth texture, while chipotle adds a smoky, mildly spicy flavor. This versatile hummus can be served as a snack or accompaniment to various dishes.
Prep Time
5 mins
Cook Time
30 mins
Total Time
35 mins
Servings:
16
people
Calories:
80 kcal
Course:
Side Dish
Cuisine:
Mediterranean
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 16 people
Amount Per Serving
Calories 80
% 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.