Why You’ll Love This Recipe

I love this chipotle hummus because it combines the creamy texture of traditional hummus with the deep, smoky flavor of chipotle peppers. The heat is easy for me to adjust, so I can make it mildly spicy or add extra chipotle when I want a stronger kick.

I also like how quickly it comes together. Once my ingredients are ready, the food processor does most of the work, making this an easy appetizer or snack I can prepare in minutes.

Another reason I keep this recipe around is its versatility. I can serve it as a dip, use it instead of mayonnaise on sandwiches, spread it inside wraps, or spoon it alongside grilled vegetables and roasted meats.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Cooked chickpeas, drained and rinsed
Tahini
Chipotle peppers in adobo sauce
Adobo sauce
Fresh lemon juice
Garlic cloves
Extra-virgin olive oil
Ground cumin
Fine sea salt
Cold water
Smoked paprika, optional
Fresh cilantro, optional for serving

Directions

1. Prepare the Chickpeas

I drain and rinse the chickpeas thoroughly. When I want especially creamy hummus, I remove some of the loose chickpea skins, although I can skip this step when I’m short on time.

2. Blend the Tahini and Lemon

I add the tahini and fresh lemon juice to my food processor and blend them for about 30–60 seconds. This helps create a lighter, creamier base before I add the chickpeas.

3. Add the Seasonings

I add the garlic, cumin, salt, chipotle pepper, and a little adobo sauce. I blend everything again until the mixture is well combined.

I usually start with a smaller amount of chipotle because I can always add more after tasting.

4. Add the Chickpeas

I add the drained chickpeas and process the mixture until it begins to look thick and creamy. I stop occasionally to scrape down the sides of the food processor.

5. Adjust the Consistency

While blending, I gradually add cold water until the hummus reaches the creamy consistency I like. I then drizzle in olive oil and continue processing until everything is smooth.

6. Taste and Adjust

I taste my hummus and adjust the salt, lemon juice, chipotle, or adobo sauce as needed. If I want more heat and smokiness, I blend in another small piece of chipotle pepper.

7. Serve

I transfer the chipotle hummus to a serving bowl and make a few swirls across the surface with the back of a spoon. I drizzle it with olive oil and sometimes finish it with smoked paprika, chopped cilantro, or a small spoonful of adobo sauce.

Servings and Timing

This recipe makes approximately 2 cups of chipotle hummus, which I find is enough for about 6–8 appetizer servings.

Servings: 6–8
Yield: approximately 2 cups
Prep time: 10 minutes
Blending time: 5 minutes
Total time: approximately 15 minutes

Variations

Extra-Spicy Chipotle Hummus

I add another chipotle pepper and extra adobo sauce when I want a hotter hummus. I add the extra pepper gradually so I can control the final heat level.

Roasted Garlic Chipotle Hummus

I replace the raw garlic with roasted garlic. It gives my hummus a sweeter, mellower garlic flavor that pairs especially well with smoky chipotle.

Roasted Red Pepper Chipotle Hummus

I blend roasted red peppers into the hummus for extra sweetness and color. I like how the sweetness of the peppers balances the smoky heat.

Avocado Chipotle Hummus

I blend a ripe avocado into the finished hummus. It makes the dip especially creamy and adds a mild avocado flavor that works well with chipotle and lime.

Lime Chipotle Hummus

I replace some or all of the lemon juice with fresh lime juice. I particularly like this variation when I’m serving the hummus with tortilla chips, tacos, or Mexican-inspired dishes.

Storage/Reheating

I store leftover chipotle hummus in an airtight container in the refrigerator. For the best quality, I generally enjoy it within 3–4 days.

If the hummus thickens while refrigerated, I stir in a teaspoon or two of cold water or olive oil until it becomes creamy again.

I don’t normally reheat chipotle hummus because I prefer serving it chilled or at room temperature. When serving refrigerated hummus, I sometimes let my portion sit out briefly before eating so the flavors become more noticeable.

I can also freeze hummus in a freezer-safe container, leaving a little room for expansion. After thawing it in the refrigerator, I stir it thoroughly and add a little olive oil or water if the texture needs refreshing.

FAQs

How spicy is chipotle hummus?

I find chipotle hummus moderately spicy when I use a small amount of chipotle pepper. Since chipotles can vary in heat, I start with less, taste the hummus, and add more until it reaches the level I prefer.

What are chipotle peppers in adobo sauce?

I use canned chipotle peppers in adobo, which are smoked and dried jalapeño peppers packed in a seasoned tomato-and-vinegar-based sauce. They give my hummus both smoky flavor and noticeable heat.

How can I make my chipotle hummus extra creamy?

I blend the tahini and lemon juice first, process the hummus thoroughly, and gradually add very cold water. When I have extra time, I also remove loose chickpea skins for an even smoother texture.

What can I serve with chipotle hummus?

I serve it with pita bread, pita chips, tortilla chips, crackers, cucumber slices, carrots, celery, and bell peppers. I also spread it on sandwiches, wraps, and toast or add it to grain bowls.

Can I make chipotle hummus without tahini?

Yes. If I don’t have tahini, I can leave it out and add a little extra olive oil or another creamy ingredient to help with the consistency. The flavor won’t be exactly like traditional hummus, but I can still make a smooth and flavorful chickpea dip.

Conclusion

Chipotle hummus is an easy way for me to transform traditional hummus into something smoky, creamy, and pleasantly spicy. The combination of chickpeas, tahini, fresh citrus, garlic, and chipotle creates plenty of flavor without requiring complicated preparation.

Chipotle Hummus Recipe

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Creamy chipotle hummus combines chickpeas, tahini, fresh citrus, garlic, and smoky chipotle peppers for a savory dip with a spicy kick. Serve it with pita, vegetables, tortilla chips, or use it as a flavorful sandwich spread.

Author: Laura
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Yield: 6–8 servings, approximately 2 cups
Category: Appetizer
Method: Food Processor
Cuisine: Middle Eastern Fusion
Diet: Vegan

Instructions

Drain and rinse the chickpeas thoroughly. For especially smooth hummus, remove any loose chickpea skins if desired.
Add the tahini and fresh lemon juice to a food processor and blend for 30–60 seconds to create a light, creamy base.
Add the garlic, cumin, salt, chipotle pepper, and a little adobo sauce. Process until well combined, starting with a small amount of chipotle so the heat can be adjusted later.
Add the chickpeas and process until the mixture becomes thick and creamy, stopping occasionally to scrape down the sides of the food processor.
With the food processor running, gradually add cold water until the hummus reaches the desired creamy consistency. Drizzle in the olive oil and continue processing until smooth.
Taste and adjust with additional salt, lemon juice, chipotle pepper, or adobo sauce as desired.
Transfer the hummus to a serving bowl and create swirls on the surface with the back of a spoon. Finish with a drizzle of olive oil and, if desired, smoked paprika, chopped cilantro, or a small spoonful of adobo sauce.

Notes

For extra-spicy hummus, gradually blend in additional chipotle pepper and adobo sauce until the desired heat level is reached.
Replace raw garlic with roasted garlic for a sweeter, mellower garlic flavor.
Blend in roasted red peppers for extra sweetness, color, and a milder contrast to the smoky chipotle.
For avocado chipotle hummus, blend a ripe avocado into the finished hummus for additional creaminess.
Replace some or all of the lemon juice with fresh lime juice for a brighter, Mexican-inspired variation.
For extra-creamy hummus, blend the tahini and lemon juice first, use very cold water, process thoroughly, and remove loose chickpea skins when possible.
Store leftovers in an airtight container in the refrigerator and enjoy within 3–4 days for best quality.
If refrigerated hummus becomes too thick, stir in a teaspoon or two of cold water or olive oil.
Hummus can be frozen in a freezer-safe container. Thaw it in the refrigerator, stir thoroughly, and refresh the consistency with water or olive oil if needed.

Nutrition

Serving Size: 1/4 cup
Calories: 170 kcal
Sugar: 2 g
Sodium: 280 mg
Fat: 10 g
Saturated Fat: 1.5 g
Unsaturated Fat: 8.5 g
Trans Fat: 0 g
Carbohydrates: 16 g
Fiber: 4 g
Protein: 5 g
Cholesterol: 0 mg