Spicy Chipotle Hummus

This easy chipotle hummus recipe is 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.

Course Snack

Cuisine Mexican-Inspired

Prep Time 5

Cook Time 5

Total Time 10

Servings cups

Calories 333kcal

Author Sally

Equipment

food processor

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

Chipotle: 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.

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.

Nutrition