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    Home » Appetizers

    Chipotle Hummus

    Apr 7, 2010 · Modified: Jan 1, 2022 by Andrea · This post may contain affiliate links · This blog generates income via ads ·

    Jump to Recipe Print Recipe

    Chipotle Hummus - Andrea Meyers

    When we began growing jalapenos a few years ago, we investigated making our own chipotles, which are simply smoked jalapenos. We haven’t tried it yet, though we have a smoker now and and might give it a go this year depending on how good the harvest is. In Mexico the process takes several days, and I’m not sure if we could safely keep the coals burning that long with our three boys running around, so we’ll have to figure out the safety angle, too.

    In the meantime, we purchase chipotles in adobo sauce, which are nothing short of a magical ingredient in my book. These smoked peppers are then cooked and stored in a sauce made from tomatoes, vinegar, garlic, salt, and spices, and they add an incredible smoky, spicy flavor to foods. They have become widely available in recent years and there are several brands sold in the U.S., such as La Costeña, La Morena, San Marcos, and others.

    Chipotle in adobo sauce - Andrea Meyers

    We only use one or two chipotles at a time because we’ve found that they can be wicked little things, so we always put the remaining chipotles in a small container and keep them in the freezer for later. They keep well for several months.

    Hummus is a staple around our house, and for years I’ve used it as a condiment on sandwiches rather than mayonnaise or mustard. I’ll slather it in a whole wheat pita or on a whole wheat bagel, then add alfalfa sprouts and sliced avocado, and I’ve got lunch. And of course we also use it as an appetizer with pita chips and fresh vegetables. This spicy chipotle hummus recipe is one of Michael’s favorites.

    Recipe Notes

    The flavor is best with garbanzo beans cooked at home, but you can use a 15-ounce (425 g) can of garbanzo beans in a pinch.

    [Updated January 6, 2011.]

    Chipotle Hummus - Andrea Meyers
    Print Pin

    Chipotle Hummus

    Prep Time10 mins
    Total Time10 mins
    Course: Appetizer
    Cuisine: Mediterranean
    Diet: Gluten Free, Vegan, Vegetarian
    Keyword: beans, chipotle, garbanzo beans, hummus, pepper, tahini
    Servings: 16
    Calories: 56kcal

    Equipment

    • food processor

    Ingredients

    • 1 ¾ cups cooked garbanzo beans (drained and rinsed)
    • ¼ cup sesame tahini (I prefer Ziyad brand, but any will do.)
    • 2 teaspoons lemon juice
    • 3 cloves garlic (minced, or more to taste)
    • 1 chipotle pepper in adobo
    • 1 teaspoon adobo sauce (or more to taste, optional)
    • 2 tablespoons extra virgin olive oil (or more to taste)
    US Customary - Metric

    Preparation

    • In the bowl of the food processor, add the beans, tahini, lemon juice, and garlic. Process for a few seconds to get the mixture started, then add the chipotle pepper and adobo sauce (optional). While the processor runs, begin drizzling in the olive oil, starting with 2 tablespoons, adding more as necessary to create a smooth paste. Process about 3 to 5 minutes for best texture.

    Nutrition

    Calories: 56kcal | Carbohydrates: 4g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Sodium: 117mg | Potassium: 45mg | Fiber: 1g | Sugar: 1g | Vitamin A: 47IU | Vitamin C: 1mg | Calcium: 13mg | Iron: 1mg
    Tried this recipe?Share in the comments!

    More Hummus Recipes

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    Roasted Garlic Hummus
    Slow Roasted Tomato Hummus - Andrea Meyers
    Slow Roasted Tomato Hummus

    More Recipes with Chipotles From Other Blogs

    • The Perfect Pantry – Spicy Skirt Steak
    • FatFree Vegan Kitchen – Smoky Chipotle Guacamole
    • Homesick Texan – Chipotle Sweet Potato Soup
    • Food Blogga – Smoky Chipotle Chili Corn Chowder
    « Creamy Grape Salad with Almonds
    Rhubarb Growing Tip (Weekend Gardening) »

    Reader Interactions

    Comments

    1. Alisa - Frugal Foodie says

      April 08, 2010 at 12:45 pm

      I have been looking for new ways to use up those chipotles in adobo. thanks!

    2. Sharlene Thomas says

      April 08, 2010 at 3:52 pm

      Oh, yummy! Gonna try this, too! Goodness, you're keeping me busy!

    3. Kalynskitchen says

      April 08, 2010 at 9:10 pm

      This sounds really good. A few years ago I started using the ground dried chipotle powder instead of the canned ones, just another way to get that great flavor. I will be very impressed if you smoke your own!

      • Andrea says

        April 08, 2010 at 9:41 pm

        We keep the chipotle powder on hand, too, I just like drizzling in some of that adobo sauce for the hummus. If we have enough jalapeños to smoke this year, I will definitely write about it. 🙂

    4. Maris (In Good Taste) says

      April 12, 2010 at 11:01 pm

      This sounds really good. I'm a hummus addict, but haven't *quite* mastered my own yet. Getting there!

    5. johanna says

      April 20, 2010 at 3:02 pm

      we seem to have the same addiction... i love the smokiness of chipotle, it's one of my all-time-favourite spices/condiments! i put it in everything... but haven't tried it in hoummus yes... this is going straight on my to-do list!

    Trackbacks

    1. Hot Pink Hummus with Fresh Beets « Fab Frugal Food says:
      September 8, 2010 at 2:06 am

      [...] try making Roasted butternut squash hummus from Jane Spice – filing this one away for fall! Chipotle Hummus from Andrea’s Recipes – honestly, much as I love it, I had to take a little break from [...]

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