Chipotle Hummus
Total Time
15 mins
Prep Time
15 mins
Rating
4.88 out of 5 stars
(8)
Ingredients
6
- 15 ounces chickpeas, rinsed, drained, and peeled
- 1 chipotle in adobo pepper
- 2 teaspoons adobe sauce
- 1 clove garlic
- 2 tablespoons tahini
- 2 tablespoons olive oil
- 2 tablespoons water
- 1 tablespoon lime juice
- 1/2 teaspoon kosher salt
- Olive oil and smoked paprika, for garnish
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Preparation
Step 1
In a food processor, add the drained and peeled chickpeas, adobe pepper, adobe sauce, garlic, tahini, olive oil, water, lime juice, and salt. Process until the hummus is smooth. You might need to stop and scrape down the sides with a spatula and blend again.
Step 2
Taste and adjust seasonings, you might need to add more salt and lime juice. If the hummus isn’t spicy enough for you, you can always add another pepper or more sauce. I keep it on the milder side so our boys can enjoy it, it still has plenty of chipotle flavor.
Step 3
To serve, put the hummus in a bowl and drizzle with a little olive oil and sprinkle with a little smoked paprika. Serve with pita bread, chips, crackers, or cut up vegetables.
Step 4
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Chef's notes
The key to making super creamy and smooth hummus is peeling the chickpeas before putting them in the food processor.
Chipotles in adobo are smoked and dried jalapeños that are rehydrated and canned in a sweet and tangy purée of tomato, vinegar, garlic, and spices.
If you want a spicy chipotle hummus, you can add more peppers and sauce.
When we open a can of chipotle peppers in adobo, we rarely use the entire can, so we keep the peppers either in the fridge for a few weeks or in the freezer for a few months.
