If you’ve ever thought homemade hummus was too hard or time-consuming, this easy chipotle hummus recipe will change your mind. It’s creamy, smoky, and packed with spicy flavour, all made in just a few minutes with simple pantry ingredients. Perfect for snacking with crackers or veggie sticks, this is a dip you’ll want to make again and again.
If you’re looking for more homemade dips, make sure to try my dairy free tzatziki as well!
Being dairy free, every single party, BBQ, or after work snack and drinks session with a nibbles plate without a doubt contains hummus. It’s pretty much the only dip that is commonly dairy free and it’s always a crowd pleaser so it ticks a lot of boxes.
Now I LOVE hummus, but sometimes you want a bit of variety and that is where this spicy chipotle hummus really shines.
It’s creamy, it’s spicy, and it’s just so delicious whether you’re loading up a cracker or using a carrot stick as a spoon.
Making homemade hummus is actually really easy, so if you haven’t tried before then don’t let this intimidate you. All you need is a food processor and you’ll have this made in 10 minutes. It really is that easy.
And not only is it cheaper than a store bought dip, it tastes so much better, and you’ll have the satisfaction of telling your guests, oh yeah I made the hummus!
You’ll Also Love: Sweet Potato Hummus
Key Ingredients
To make this simple chipotle hummus you’ll need a few key ingredients, all of which you’ll be able to find at your local grocery store!
Note all ingredients and their quantities are laid out in the recipe card at the bottom of this post.
- Chickpeas – to keep this recipe super simple I am just using a can of chickpeas that has been drained and rinsed as they are something I always keep in my pantry.
- Garlic – I use two cloves as I like the extra bite from the fresh garlic in this hummus but if you’re sensitive to raw garlic you can use just one.
- Tahini – for the classic hummus taste.
- Olive oil – use a good quality extra virgin oil for the best taste.
- Chipotle in adobo sauce – I used La Costena Chipotle in Adobo Sauce which is available in the major supermarkets. It is whole chillies that have been chopped up and mixed in the sauce. If you’re using whole chillies start with one and adjust based on the taste.
- Cumin – just a little bit really adds that classic Mexican-style taste.
- Lime – adds a little freshness to the dip and balances out the flavours.
🌶️ Love the taste of chipotle but don’t like it spicy? Use the La Costena Chipotle Sauce instead which is essentially the same flavour but without the pieces of chilli.
You’ll Also Love: Chipotle Chicken Bowls
Step-By-Step Instructions
To get started, drain and rinse the chickpeas. I like to discard any loose skins that I can see as this helps the texture of the hummus to be ultra creamy. I don’t worry about it too much though and just do the obvious ones.
Step 1: Add the chickpeas to the bowl of your food processor with the garlic, tahini, olive oil, chipotle, cumin, lime juice and a pinch of salt.
🌶️ Tip! Start with less, especially the chipotle chilli, and taste and add more as you go. You can always add more seasoning (chilli, lime, cumin, salt) but you can’t take it away!
Step 2: Process for about 5 minutes, or until smooth and creamy, stopping halfway to scrape down the sides if needed.
If your hummus is too thick for your liking, just add more olive oil until you reach your desired consistency.
Step 3: Transfer the hummus to a serving bowl. I like to finish it with an extra drizzle of olive oil, a little more of the chipotles in adobe, and a sprinkle of cumin.
You can serve your chipotle hummus with your favourite crackers, pita, or veggie sticks.
Storage Instructions: Store any leftover hummus in an airtight container in the fridge for up to 5 days. Give it a quick stir before serving.
Recipe FAQs
Yes! This hummus can be made up to 5 days in advance and stored in an airtight container in the fridge. Just give it a quick stir before serving.
Yes if you prefer. You’ll need to soak and cook them first however. About 150 grams of dried chickpeas will give a similar yield.
If you do make this recipe, please be sure to leave a comment and ⭐⭐⭐⭐⭐ rating below! And tag any of your creations on Instagram with @eightforestlane as I would love to see.
More homemade snacks:
Air Fryer Crispy Chickpeas
Peanut Butter Stuffed Dates
Homemade Granola Bars
Chocolate Hazelnut Bliss Balls
Spicy Chipotle Hummus
Equipment
Ingredients
- 1 x 140 gram can chickpeas drained and rinsed
- 2 cloves garlic
- 3 tablespoons olive oil plus extra for serving
- 2 tablespoons tahini
- 1-2 tablespoons chipotle in adobo sauce adjust to taste
- ¼ teaspoon cumin
- Juice of 1 lime
- Salt
Instructions
- Drain and rinse the chickpeas, discarding any loose skins you can see.
- Add the chickpeas, garlic, tahini, olive oil, chipotle, cumin, lime juice and a pinch of salt to a food processor.
- Process for about 5 minutes, or until smooth and creamy, stopping halfway to scrape down the sides if needed.
- Taste and adjust the seasoning. If your hummus is too thick for your liking, just add more olive oil until you reach your desired consistency.
- Transfer the hummus to a serving bowl. Drizzle with a little extra olive oil and sprinkle with cumin if desired. Serve with your favourite crackers, pita, or veggie sticks.
Notes
Nutrition
Nutritional information is provided as a guide only and is calculated using automated online tools, therefore we cannot guarantee the accuracy. We encourage you to make your own calculations based on the actual ingredients used in your recipe.
This recipe was originally published in January 2018 but has been updated in 2025 with new photos and more helpful information. The recipe remains the same.
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