This flavoured hummus recipe is sure to be favourite with tortilla chips or veggie sticks when you’re craving a spicy snack. With chipotle peppers, adobo sauce and fresh lime juice, this chipotle hummus is not only easy to prepare, it’s absolutely delicious!
When I started to make my own hummus I couldn’t believe how simple it was (not to mention inexpensive). Plus, I get to see every single ingredient that I’m putting in there. And that’s definitely a good thing. Now I make hummus on the regular.
The idea behind this hummus, came from hubby. Knowing that I wanted to make hummus and we both love spicy dip (or anything spicy for that matter), he suggested a chipotle hummus. Say no more! I was on board with that delicious idea!
I’ve talked about chipotles before; they’re basically smoked and dried jalapeno peppers and you can often find them in cans packed in adobo sauce (meaning they’re loaded with flavour and add so much smoky, spicy heat to things they’re added to). Like with pretty much all types of hot peppers, sometimes they’re extra spicy, sometimes not as much. I guess it depends on the variety and brand. Either way, yummy!
Once you’ve made your own hummus, I’m sure you’ll want to make it again and again. And once you have the base down, you can pretty much flavour it however you like. This chipotle hummus, though, is one you’re sure to love.
Peeling the Chickpeas
While not totally necessary, I do prefer to peel the chickpeas when making hummus. I find that it yields a creamier end result and it doesn’t take too much time (especially if you have a buddy to help).
After rinsing and draining the chickpeas, to remove their skins, just hold a chickpea between your thumb and pointer finger and it slides right off. Continue doing that with each chickpea until all their skins are removed. It’s super easy to do (and actually kind of relaxing taking the time to do so). I know, I’m an odd one over here.
Another way you can remove the chickpea skins, is to place them on a clean tea towel, spread them out and place another clean tea towel over top. Gently rub the tea towel against the chickpeas to agitate them and the skins should easily come off.
How To Make Chipotle Hummus
Full details are in the recipe card below, but here are the basics:
- Peel the chickpeas.
- Place the chickpeas in a food processor and process until they’ve broken down.
- Add chipotle peppers in adobo sauce, lime juice, tahini, olive oil, adobo sauce, garlic and salt, then process again.
- With the processor going again, drizzle in water until you’ve reached the consistency you like best.
- Transfer the hummus to a serving dish and garnish as desired. Done! Homemade hummus, ready to be devoured!
Like Things Extra Spicy?
Like mentioned above, hot peppers can vary quite a bit in spice level (even ones within the same variety). If you find that yours aren’t as spicy as you’d like (or you really love spicy food), feel free to add more chipotle peppers, adobo sauce, a dash of your favourite hot sauce, some fresh chili pepper (like Thai chili pepper), some ground cayenne pepper, smoked paprika or chipotle powder. There are lots of yummy options!
Serving the Hummus
This chipotle hummus is great with your favourite tortilla chips or veggie sticks. It’s also really good as a sandwich spread. Try it in place of mayo in this veggie sandwich!
More Easy Hummus Recipes
If you make this flavoured hummus recipe, be sure to leave a comment below!
This chipotle hummus recipe was originally published May 23, 2016 but has been updated.
Chipotle Hummus Recipe
- 1 (19-ounce) can chickpeas, rinsed and drained
- 4 chipotle peppers in adobo sauce
- 3 tablespoons lime juice
- 3 tablespoons tahini
- 2 tablespoons olive oil, plus more to drizzle over upon serving (drizzle optional)
- 1 tablespoon adobo sauce, use the adobo sauce from your can of chipotle peppers (plus, some more to drizzle over upon serving if you like)
- 1 clove garlic, minced
- ¾ teaspoon salt
- 2 to 3 tablespoons cold water, approximately
- Chopped cilantro, garnish to taste (optional)
- Sliced green onion, garnish to taste (optional)
- Peel outer skin of chickpeas and discard those skins (this is optional, but makes for a creamier hummus). To peel the chickpeas, pinch each chickpea between your thumb and pointer finger and they come right out.
- Place chickpeas in a food processor and process for about 1 to 2 minutes until they're broken down (as necessary, stop to scrape sides of processor with a rubber spatula).
- Add chipotle peppers in adobo sauce, lime juice, tahini, olive oil, adobo sauce, garlic and salt. Process until smooth, about 2 minutes. Scrape sides of processor once stopped.
- With the processor going again, drizzle in water until you've reached the consistency you like best.
- Transfer the hummus to a serving dish and, if desired, garnish with cilantro, green onion, a drizzle of olive oil and some more adobo sauce. Serve and enjoy!Note: Enjoy immediately or properly store in an airtight container in your refrigerator and enjoy within 3 to 4 days.
A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
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Tried this recipe?
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