Chipotle Hummus in a serving bowl

Chipotle Hummus

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!
Course Side Dish
Cuisine Mediterranean
Diet Gluten Free, Vegan, Vegetarian
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 16 people
Calories 80kcal
Author Sarah Trenalone



  • 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.


Makes approximately 2 cups of hummus.
5-Minute Version:  Omit the baking soda, and skip boiling the chickpeas.  Add all the ingredients to a food processor and blend until creamy.  (This version will not be quite as creamy, but it's still delicious!)


Calories: 80kcal | Carbohydrates: 7g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Sodium: 196mg | Potassium: 91mg | Fiber: 2g | Sugar: 1g | Vitamin A: 56IU | Vitamin C: 7mg | Calcium: 23mg | Iron: 1mg