This spicy chipotle hummus is made with canned chickpeas, tahini, and chipotle peppers (or hot sauce), and is a thick, creamy, and easy party food!
What’s your favorite snack food?
What do you reach for when the mid-afternoon munchies hit?
Do you grab a piece of fruit?
Or are you more of a chip and dip kind of person?
At my house, I generally go for the fruit on the counter, and my husband LOVES dip.
All kinds of dip.
I used to buy my hummus at the store, but my absolute favorite hummus (clearly, it’s chipotle hummus) is sometimes a little difficult to find.
And so I tried making it myself.
And guys, homemade hummus is SO CREAMY! It’s light, spreadable, and swoon-worthy.
It is worth it to make hummus at home, because the flavor is worth the extra (tiny) bit of effort.
This easy chipotle hummus is ready in about 30 minutes, and is a perfect party dip or late-night snack, and it’s even yummy as a sandwich spread.
Where Can I Find Canned Chickpeas?
Look for canned chickpeas along with the other canned beans at your regular grocery store.
They might be labeled garbanzo beans. Garbanzo beans and chickpeas are the same thing.
You can also buy canned chickpeas online.
Where Can I Find Chipotle Peppers for Chipotle Hummus?
They should have chipotle peppers in adobo at your regular grocery store. If there’s a Latin American food section, look there.
I prefer the diced chipotle peppers in adobo instead of whole peppers, because it’s easier for me to scoop out with a spoon.
What is Tahini?
Tahini is sesame seed paste.
Tahini should also be at your regular grocery store. Look near the nut butters.
Or, of course, you can buy tahini online.
Why cook the chickpeas in baking soda?
When I started making homemade hummus, I skipped the baking soda, and simply blended all the ingredients together.
I still thought my hummus was tasty, and it always disappeared at parties.
But somewhat recently, I learned a tip from an interview with a “hummus-master” on the Bon Appetit podcast.
Cooking the (already cooked) chickpeas with baking soda will help the chickpeas break down more completely, leaving you with an extra creamy dip.
Well, he did, apparently.
So I tried it. He was right.
I had the flavors right before, but the texture changed dramatically when I used baking soda. I recommend using baking soda.
How to Make Chipotle Hummus
After you boil the chickpeas with a little baking soda, strain them and rinse them off.
The chickpea skins will have separated from the bean while cooking, so go ahead and discard them. Discarding the skins will also help create a creamy texture.
Next, use a food processor to blend together some lemon or lime juice with the tahini, a little salt, and some cold water.
Add the chipotle peppers (or hot sauce), and blend again.
Finally, add the chickpeas and a little oil. Blend until it’s smooth and creamy.
Taste the hummus, and add more salt or chipotle peppers if you want.
That’s it! You’re ready to serve your dip!
Can I make this with a blender instead of a food processor?
Yes, but you might have to add more oil or a little water to keep the blender from jamming up.
If you’re shopping for a food processor, I love my Cuisinart mini food processor.
5-Minute Chipotle Hummus Option
If you’re in a hurry, and you’re not worried about making this the creamiest hummus ever, you can skip the baking soda.
Simply blend all the ingredients together in a food processor and enjoy!
3-5 Days (Fridge)
- food processor or blender
- 15 oz can chickpeas (1 can), drained sometimes labeled garbanzo beans
- 1/2 tsp baking soda
- 2 lemons (or limes), juiced
- 1/2 tsp sea salt
- 1/2 cup tahini
- 4 TB ice water, divided
- 1 TB diced chipotle peppers in adobo sauce (use more for extra heat) or substitute chipotle hot sauce
- 1 TB olive oil
- To serve (optional): red pepper flakes, smoked sea salt, extra olive oil
- Add the chickpeas and baking soda to a large pot and cover with several inches of water.Bring to a boil over high heat, and continue boiling for about 20 minutes (until the chickpeas are swollen and the chickpea skins are falling off).
- Strain the chickpeas into a colander, rinse with cold water, and separate the beans from the skins. Most of the skins should have fallen off while cooking, but if any are still attached they can be pulled off easily. Discard the chickpea skins.
- Add the lemon juice, tahini, and salt to a food processor. Add 2 TB of ice water. Blend until the tahini is silky and creamy.If your tahini was very thick, you may need to add the remaining 2 TB of ice water.
- Add the chipotle peppers in adobo sauce, and blend.
- Add the chickpeas and olive oil to the food processor and blend until creamy. (This should take about 30 seconds, depending on the food processor you're using.)
- Scoop hummus into a bowl. If desired, drizzle with a little more olive oil, and lightly sprinkle with red pepper flakes and/or smoked sea salt.
- Serve immediately, or store in an air-tight container. Hummus will keep in the fridge for 3-5 days.