This Chipotle Hummus is the spicy hummus recipe you've been waiting for! Perfect for healthy snacks, dips, veggies, sandwiches, and wraps, this vegan hummus recipe made with tahini, garlic, and spicy chipotle peppers. A few minutes in your food processor is all it takes to mix this oil free hummus together!
Servings 16 servings
- 3 cups cooked chickpeas or two 14-oz cans
- ½ cup tahini paste
- 2 garlic cloves peeled and roughly chopped
- 1 large lemon, juiced about 4 Tbsp of lemon juice
- 1-2 chipotle peppers in adobo sauce
- ½ - 1 tsp salt
- ½ cup cold water
Place 3 cups chickpeas, 1/2 cup tahini, 2 chopped garlic cloves, 4 Tbsp lemon juice, 1 chipotle pepper, and ½ tsp of salt into the bowl of a food processor.
Pulse a few times to combine, then run the processor while adding 1/2 cup water, one Tbsp at a time, until the hummus reaches a desired consistency.
You may need to stop the processor and scrape the sides from time to time.
Taste the hummus, and add a bit more salt if needed, and an extra chipotle pepper (or just a spoonful of adobo saucif you’d like more heat. Remember that the flavours tend to develop over time, so tread carefully.
Transfer your hummus to an airtight container and store in the fridge for up to one week.
- Nutrition values are an estimate only and are calculated based on a serving size of 1/4 cup.
Calories: 98kcal | Carbohydrates: 11g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Sodium: 235mg | Potassium: 133mg | Fiber: 3g | Sugar: 2g | Vitamin A: 60IU | Vitamin C: 4mg | Calcium: 28mg | Iron: 1mg