Let’s talk hummus. Creamy, spicy chipotle hummus to be exact.
Hummus is like the king of dip. It is versatile and crowd pleasing. Which is everything you really want in a dip.
I am a big hummus eater, but let me tell you about the first time I ate a spicy chipotle hummus. My taste buds did a little dance. Myself and a couple of other people were having an after work drink, and following the first hummus loaded cracker we each consumed, we were hooked and the conversation basically consisted of nothing other than how good the dip actually was. It was a hummus game changer.
If you are dairy-free or vegan, chances are hummus is the only dip you ever really get to eat. Sure there is quite a range now available in the supermarkets, but when you go to parties, gatherings etc, people will always buy dairy filled creamy cheesy dips, and a hummus. And I don’t blame them, creamy, cheesy dips are probably delicious, but dairy-free dips don’t always have to just mean plain hummus (which I actually have nothing against FYI). So that is why we are here today.
Let’s take hummus to the next, spicy, flavour-packed, level. Hummus is so easy to make yourself! Bonus, you know exactly what is going into your food which is always a great reason to make things at home. Plus that proud moment when you bring out the snacks and you tell your guests that you actually made the dip, from scratch.
Chipotle packs a serious flavour kick and its addition to most things makes me know it’s going to be delicious. Think chipotle chicken tacos or just a generous dollop of chipotle mayo with my chips. Yum.
Chipotle chillies are jalapeños that have been dried and smoked and are generally sold marinated in a sauce called adobo or crushed up into a powder. Here we use chillies in adobo as the sauce itself carries some of the delicious flavour. See the recipe notes for the chillies I used, but basically here in Australia there wasn’t much choice and all I could get was chopped up chillies in adobo. It definitely worked fine, but if you have whole chillies you will need to adjust the recipe. Maybe start with 1 whole chilli and then add more if you like it spicy.
This hummus is definitely for the spicy fans but it is easy to just use less chilli and more lime if you want to make it milder. Also you could just use the adobo sauce rather than the chilli itself to give the flavour without the heat. It would be easier to do this though if you can find whole chillies as it would take a bit of work to scoop out the chilli pieces from the jar I had. Just an idea though because smoky, spicy chipotle hummus should be for everyone.
So next summer BBQ, dust of your food processor and have a go at making this because homemade dip is impressive, and spicy chipotle hummus is delicious.
- 140 gram can chickpeas
- 2 cloves garlic
- 2 tablespoons tahini
- 2 tablespoons olive oil
- 1-2 tablespoons chipotle in adobo sauce*
- ¼ teaspoon cumin
- Juice of 1 lime
- Drain & rinse chickpeas, discarding any skins that you can see.
- Place chickpeas, garlic, tahini, olive oil, chipotle, cumin, lime and salt (start with ¼ teaspoon and adjust to taste) in a food processor and process for about 5 minutes until smooth and creamy, scraping down the sides half way through if necessary. Taste and add more lime/salt/cumin/chipotle to your taste.
- Serve hummus in a small bowl topped with a drizzle of olive oil and a sprinkle of cumin if desired. Serve with you favourite crackers or veggie sticks.
*I used La Costena Chipotle in Adobo Sauce which I found in the Mexican section at my local Woolworths. It is essentially whole chillies that have been chopped up and mixed in the sauce. I used 2 tablespoons and it was quite spicy. If spice is not your thing, start with ½ tablespoon and add more if you want depending on how you think it tastes.