Chipotle Hummus

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I have been making this hummus for years and it is always a hit at parties. There is just the right amount of spiciness with a smokey heat that sneaks up on you from the chipotles. I try to buy low or no sodium organic garbanzo beans (chick peas) when they are available, so I can control the salt myself. Garbanzos are naturally high in fiber and low in fat so this is a perfect snack with carrots when you have the munchies.


Chipotle Hummus
Makes 3 cups
2 cans (15.5 ounces each) garbanzo beans (chick peas)
1/3 cup fresh lemon juice
1/4 cup tahini
2 cloves garlic, chopped (I used 1 this time since it was HUGE)
1 1/4 teaspoons coarse or kosher salt
1 T olive oil
1 or 2 chipotle peppers canned in adobo, chopped*

* sometimes I just put a tablespoon or two of the adobo sauce instead of the peppers – go easy with this if you don’t like spicy, it can get spicy quick

Reserve 1/4 cup liquid, rinse and drain 2 cans of chickpeas. Place chickpeas and reserved liquid in a food processor. Add 1/3 cup fresh squeezed lemon juice, 1/4 cup tahini, well stirred, 2 garlic cloves, chopped, chopped chipotles, and 1 1/4 teaspoons coarse salt. Process until smooth. I drizzle in just a bit of olive oil while its processing, it makes it even smoother and gives it a bit of a better taste. To store, refrigerate in an airtight container up to 1 week.

Sprinkle a bit of cayenne or smoked paprika and drizzle a bit of olive oil on top when serving. Serve with pitas, tortilla chips, crackers, raw veggies, on a sandwich and more.

Other variations:

Try making with roasted garlic instead of raw garlic.
Add roasted red peppers.
Substitute cumin for chipotle.
Blend in 1 cup of roasted vegetables such as eggplant, zucchini, bell peppers, and garlic for a roasted vegetable hummus.
For olive hummus, fold in 3/4 cup of chopped green or black olives.
Try adding some lightly toasted walnuts or pine nuts for a yummy nutty hummus.

Do you have any other hummus variations you would like to share?

**The beautiful bowl above is a handmade pottery bowl made by a good friend of mine, Karen Felicetta. I love the way this hummus looks served in this bowl.

Did you make this recipe - or any others from the TY archives?

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6 Responses

  1. letta says:

    i haven’t dragged out my food processor in years. do you think that a plain ol’ blender will work? also have a food mill attachment for my kitchenaid, but i suspect that wouldn’t get things creamy enough…

    though what you CAN do with that food mill attachment is make mirepoix, then run it through the food mill, and make ravioli with it. so it’s like inside-out veggie noodle soup. just, you know, a tasty random option.

    • Tasty Yummies says:

      Before I got my fabulous food processor I used to use my blender for this recipe, it definitely worked. It would just occasionally put a strain on the motor if the hummus got too thick. It definitely gets smoother in the processor, too. I am so excited to start buying attachments for my Kitchen Aid mixer, first on the list is the ice cream maker and then the pasta attachments. Weeee.

  2. Karen Felicetta says:

    Great recipe. My fav variation is to add basil and sun dried tomatoes. Thanks for the pottery credit! I remember that bowl. Some day I’ll get back to making pottery. I loved it!
    Love you, Karen

  3. […] This post was mentioned on Twitter by ajosephb, Beth Manos Brickey. Beth Manos Brickey said: New Tasty Yummies blog post – […]

  4. Eric says:

    Thank you

  5. Blair says:

    Like the recipes and the bowl. I’ve used garbanzo flour and toasted sesame seeds plus appropriate spices to make a ready-to-mix hummus. Just add oil and water. Great for camping food, picnics.

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