Best 10 Chipotle Hummus Recipes

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Indulge in a tantalizing fusion of flavors with our Chipotle Hummus recipe, a delightful dip that combines the smoky heat of chipotle peppers with the creamy richness of hummus. This versatile dish is perfect for parties, potlucks, or as a healthy snack.

In addition to the classic Chipotle Hummus, we also offer variations that cater to different dietary preferences and taste buds. Our Vegan Chipotle Hummus is a plant-based delight that delivers the same smoky flavor without compromising on texture or taste.

If you prefer a milder heat level, our Mild Chipotle Hummus is a great option. And for those who enjoy a zesty kick, our Spicy Chipotle Hummus is sure to satisfy your cravings.

Each recipe is carefully crafted with detailed instructions and ingredient lists, ensuring that you can easily recreate these delicious dishes at home. Whether you're a seasoned cook or a beginner in the kitchen, our recipes are designed to guide you through the process and help you achieve perfect results.

So, gather your ingredients, put on your apron, and embark on a culinary journey that will leave your taste buds dancing. Get ready to impress your friends and family with these delectable Chipotle Hummus variations that are sure to become a staple in your recipe collection.

Here are our top 10 tried and tested recipes!

SMOKY CHIPOTLE HUMMUS



Smoky Chipotle Hummus image

Don't spend your good money on tiny containers of store-bought hummus! Make your own! This recipe is a fun twist on traditional hummus recipes. The chipotle pepper and cumin lend a bit of heat and smokiness, while the cilantro brightens the flavor. Perfect for entertaining a crowd! Serve with pita chips and fresh vegetables.

Provided by SAVVYHOSTESS

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Hummus Recipes

Time 15m

Yield 20

Number Of Ingredients 13

2 (15.5 ounce) cans garbanzo beans, drained
½ cup water
¼ cup tahini (sesame-seed paste)
¼ cup fresh lemon juice
2 tablespoons olive oil
1 canned chipotle pepper in adobo sauce
2 cloves garlic
1 ½ teaspoons cumin
1 (7 ounce) jar roasted red bell peppers, drained
6 oil-packed sun-dried tomatoes, drained
½ cup chopped cilantro
½ teaspoon salt
ground black pepper to taste

Steps:

  • Place the garbanzo beans, water, tahini, lemon juice, olive oil, chipotle pepper, garlic, and cumin in the bowl of a food processor; blend until smooth. Add the red peppers, sun-dried tomatoes, cilantro, salt, and pepper. Pulse the mixture until the ingredients are coarsely chopped into the hummus base. Transfer to a serving bowl, cover, and chill until ready to serve.

Nutrition Facts : Calories 89.6 calories, Carbohydrate 11.9 g, Fat 3.7 g, Fiber 2.4 g, Protein 2.9 g, SaturatedFat 0.5 g, Sodium 235.3 mg, Sugar 0.4 g

CHIPOTLE HUMMUS



Chipotle Hummus image

Provided by Marcela Valladolid

Categories     appetizer

Time 10m

Yield 3/4 cup

Number Of Ingredients 9

One 15.5-ounce can garbanzo beans, rinsed and drained
2 tablespoons adobo sauce (from canned chipotles), plus additional for garnish
1 tablespoon fresh lemon juice
2 teaspoons sesame seed paste (tahini), optional
2 cloves garlic
1/3 cup olive oil, plus additional for garnish
Kosher salt and freshly ground black pepper
1 tablespoon chopped fresh cilantro
Serving suggestions: tortilla chips or crudites

Steps:

  • Put the garbanzo beans, chipotle adobo sauce, lemon juice, sesame paste if using and the garlic in a processor and blend until combined. With the machine running, add the olive oil until well incorporated.
  • Transfer the hummus to a medium bowl. Season with salt and pepper. Drizzle with olive oil and a few drops of chipotle adobo sauce, and garnish with fresh cilantro. Serve with tortilla chips or crudites.

CHIPOTLE HUMMUS



Chipotle Hummus image

Mildly spicy hummus with chipotle pepper. Sprinkle with ground cayenne pepper before serving if you like.

Provided by Rachel

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Hummus Recipes

Time 10m

Yield 6

Number Of Ingredients 7

1 (16 ounce) can garbanzo beans, undrained
3 tablespoons lemon juice
2 canned chipotle peppers in adobo sauce
2 tablespoons olive oil
1 ½ tablespoons tahini
2 cloves garlic, crushed
½ teaspoon salt

Steps:

  • Drain garbanzo beans, reserving 1/4 cup soaking liquid.
  • Combine garbanzo beans, reserved liquid, lemon juice, chipotle peppers, olive oil, tahini, garlic, and salt in a blender or food processor; blend until smooth.

Nutrition Facts : Calories 157.8 calories, Carbohydrate 19.2 g, Fat 7.5 g, Fiber 3.9 g, Protein 4.5 g, SaturatedFat 1 g, Sodium 445.8 mg, Sugar 0.2 g

SMOKY CHIPOTLE HUMMUS



Smoky Chipotle Hummus image

Don't spend your good money on tiny containers of store-bought hummus! Make your own! This recipe is a fun twist on the traditional hummus recipes. The chipotle pepper and cumin lend a bit of heat and smokiness, while the cilantro brightens it up. Perfect for entertaining a crowd!

Provided by Savvy Hostess

Categories     Low Cholesterol

Time 25m

Yield 24 serving(s)

Number Of Ingredients 14

2 (15 ounce) cans garbanzo beans, drained (chickpeas)
1/2 cup water
1/4 cup tahini (sesame seed paste)
4 tablespoons fresh lemon juice
2 tablespoons olive oil
1 whole chipotle pepper, from canned chipotle peppers in Adobo sauce
2 large garlic cloves
1 1/2 teaspoons ground cumin
1 (7 ounce) jar roasted red peppers, drained
6 sun-dried tomatoes packed in oil
1/2 cup fresh cilantro, roughly chopped
1/2 teaspoon salt
fresh ground black pepper
warm pita bread (store bought or home made) or pita chips (store bought or home made)

Steps:

  • In a food processor, blend garbanzo beans and next 7 ingredients in processor until smooth.
  • Add red peppers, sun-dried tomatoes, cilantro, salt and pepper. Pulse process, using on/off turns, until coarsely chopped.
  • Transfer hummus to medium bowl. Cover and chill until ready to serve. Bring to room temperature before serving. Accompany with warm pita or pita chips. Can be made 2 days ahead.allows flavors to develop!

TWO BEAN CHIPOTLE HUMMUS



Two Bean Chipotle Hummus image

I created this recipe in an attempt to make a hummus that my husband would like. He doesn't like the texture of chickpeas. The Great Northern beans really make this creamy without the addition of things like additional fat, yogurt, or tofu - all things I've tried and didn't care for. Since the white beans are mild in flavor, the garbanzo bean flavor still comes through just fine. Feel free to adjust the seasonings to get it the way you like it best. I do not add salt when using canned beans, but I probably would add a little bit of sea salt if I were using beans cooked from dry.

Provided by Vino Girl

Categories     Spreads

Time 15m

Yield 12 serving(s)

Number Of Ingredients 9

1 (15 1/2 ounce) can chickpeas, rinsed and drained (garbanzo beans)
1 (15 1/2 ounce) can great northern beans, rinsed and drained
1/2 chipotle pepper
3 garlic cloves
2 tablespoons lemon juice
1 tablespoon peanut butter or 1 tablespoon peanut oil
1/2 teaspoon fresh ground black pepper
1/2 teaspoon paprika
water, as needed

Steps:

  • Place garlic, chipotle pepper, lemon juice, and tahini in a food processor or mini chopper.
  • Pulse until chopped.
  • Add in beans and pulse, adding in a little water at a time until it reaches the smoothness you like.
  • Stir in pepper and paprika, and refrigerate until ready to serve.

Nutrition Facts : Calories 86.7, Fat 1.2, SaturatedFat 0.2, Sodium 111.2, Carbohydrate 15.2, Fiber 3.8, Sugar 0.1, Protein 4.5

CHIPOTLE HUMMUS



Chipotle Hummus image

Smokey flavor with a subtle heat. I love hummus and try new variations when I get the chance. This is one of my family's new favorites.

Provided by Jess217

Categories     Beans

Time 20m

Yield 4 cups, 10 serving(s)

Number Of Ingredients 10

1 (15 ounce) can garbanzo beans, drained
1 (15 ounce) can garbanzo beans, undrained and heated (but do not boil)
1/4 cup tahini sauce
2 tablespoons olive oil
2 -3 garlic cloves
2 chipotle chiles in adobo (canned)
1 1/2 teaspoons cumin
1/2 teaspoon salt
1/2 cup cilantro
ground black pepper

Steps:

  • Combine both cans of garbanzo beans, tahini, olive oil, garlic, chipotle peppers, and cumin in a food processor (or blender). Blend until smooth.
  • Add cilantro, salt, and pepper pulse until mixed.
  • Cover and chill until ready to serve.

WORLD'S BEST CHIPOTLE,GARLIC HUMMUS



World's Best Chipotle,Garlic Hummus image

Hummus is high in fiber that slows digestion and keeps blood sugar levels from rising too quickly. Chickpeas contain iron and manganese that keep our energy levels up and our blood healthy. Chickpeas are also a complete protein and a healthy source of carbohydrates. Olive oil is a wonderful source of healthy fats. Healthy fats...

Provided by marty olguin

Categories     Chips

Time 35m

Number Of Ingredients 14

1 can(s) chickpeas drained and rinsed
1/2 c chickpea water (from can)
2 Tbsp extra virgin olive oil
2 clove garlic
1/4 c chopped cilantro leaves
1 Tbsp tahini
1 Tbsp canned chipotle chilies, diced
3 Tbsp lemon juice
1 Tbsp sesame oil
1 tsp ground cumin
1 pinch cayenne pepper
2 ezekiel wraps (or 100% whole grain wraps)
franks hot sauce with a lime flavor
extra virgin olive oil

Steps:

  • 1. Puree all ingredients in a food processor and blend until smooth. Add the Chickpea water slowly and as needed to make the hummus the right consistency.
  • 2. Note : To make home made Ezekiel chips are quick to make and are the best chips I have ever eaten. This is an original recipe that I came up with, and I am so happy that I did. They are crunchy, spicy and delicious.
  • 3. Pre-heat oven to 450 F
  • 4. Take one of your wraps and place it on a baking sheet or stone. Drizzle with olive oil, then with hot sauce.
  • 5. Take the second wrap and place on top of the oiled/hot sauced wrap. (like a sandwich) Smooth them around spreading the oil and hot sauce evenly to both wraps. Cut the sandwiched wraps into chip sized slices.
  • 6. Peel chip slices apart and place sauce side up on your baking sheet.
  • 7. Bake for 8 minutes (*be sure to set a timer and keep an eye on these chips. I can not tell you how many times I have burned mine and they are so darn good you will be mad at yourself). Remove from the oven, place on a plate along with your hummus and enjoy your dipping! Share with a friend and experience true, guilt-free chips.

CHIPOTLE HUMMUS WITH TAJIN



Chipotle Hummus with Tajin image

A friend of mine has a Mediterranean food truck called Pitas Bites at my beer garden in Houston, Texas, Rosehill Beer Garden, and I swear, he makes the best hummus I've ever had. Imported olive oil helps him keep his menu as authentic as he can. Over time, he has shared a few of his recipes, but his hummus stays under lock and key. I've tried at least a dozen times to no avail to crack the code, and so I decided to create my own sacred hummus recipe with a little Tex-Mex flair, but instead of keeping it top secret, I am sharing it here with you.

Provided by Eddie Jackson

Categories     main-dish

Time 10m

Yield 3 cups (720 milliliters)

Number Of Ingredients 9

Two 15-ounce (425-gram) cans chickpeas, drained and canning liquid reserved
1/2 cup (120 milliliters) tahini
Juice of 1 large lemon
1 tablespoon adobo sauce, from canned chipotle peppers in adobo
1 1/2 teaspoons ground cumin
1 1/4 teaspoons garlic salt with parsley, such as Lawry's
1/4 teaspoon freshly ground black pepper
1/4 cup (60 milliliters) extra-virgin olive oil, plus more for drizzling
Tajin seasoning, for serving

Steps:

  • In a food processor, pulse the chickpeas 2 to 3 times just to begin breaking down the beans. Add the tahini, lemon juice, adobo sauce, cumin, garlic salt, and black pepper. Pulse 2 to 3 times more to incorporate the ingredients.
  • Continue to pulse as you slowly add the chickpea liquid, then the olive oil, until the hummus is smooth and creamy with no visible sign of whole chickpeas.
  • Transfer the hummus to a serving bowl, drizzle with more olive oil, and sprinkle with the Tajin seasoning before serving. Leftovers will keep, covered and refrigerated, for 3 to 5 days.

ROASTED RED BELL PEPPER & CHIPOTLE HUMMUS



Roasted Red Bell Pepper & Chipotle Hummus image

I know it sounds kind of strange the sweet red bell pepper and smoky chipotle in hummus...but man it is good!

Provided by Melanie B.

Categories     Beans

Time 40m

Yield 20 serving(s)

Number Of Ingredients 10

2 (15 ounce) cans garbanzo beans
3 tablespoons tahini paste (well mixed)
1/3 cup olive oil
1/4 cup water
1/3 cup lime juice, freshly squeezed
2 tablespoons chipotle hot sauce (canned)
1 chipotle pepper (canned)
2 roasted red peppers, seeded & skinned
salt, to taste
pepper, to taste

Steps:

  • *Rinse and Drain Garbanzo Beans. Rub skins off beans with fingers and discard. This is very tedious, and you do not HAVE to do it, but I found that it helps in making my hummus very smooth and creamy.
  • *Place Garbanzo Beans in salted water, in a pot over high heat. Bring to a boil for 10-15 minutes. Drain and place in Food Processor. Cool for 15 minutes.
  • *Add remaining ingredients and blend until very smooth.
  • *If the mixture is dry, add a bit more water to smooth out.
  • *Serve the Hummus with soft Pita Bread or Pita Chips. I LOVE it when still warm, but it will last for several days in the refrigerator.
  • *This is a great make-ahead party pleaser.

Nutrition Facts : Calories 97, Fat 5.3, SaturatedFat 0.7, Sodium 167.2, Carbohydrate 10.5, Fiber 2.1, Sugar 0.1, Protein 2.5

CHIPOTLE HUMMUS



Chipotle Hummus image

I find boiling the beans for about 5 to 10 minutes gives a smoother texture. You can experiment with this method, but the water from the can becomes condensed after boiling. So, if boiling the beans, reserve some of the broth from one can to be used as a thinner in the recipe (to taste) and add additional water to the pot to boil the beans (just to cover).

Provided by gailanng

Categories     Beans

Time 20m

Yield 14-16 serving(s)

Number Of Ingredients 10

2 (15 ounce) cans garbanzo beans, drained with liquid reserved (chickpeas)
2 teaspoons cumin powder
3/4 teaspoon fresh ground pepper
3/4 teaspoon salt (or to taste)
1/3 cup fresh lemon juice
1/4 cup olive oil
3 -4 fresh garlic cloves, chopped
1/3 cup tahini
4 whole chipotle chiles in adobo (or to taste)
2 teaspoons adobo sauce, from canned chipotle chiles (to taste)

Steps:

  • Puree all the ingredients except the bean liquid in a food processor, then gradually add the minimum amount of chickpea liquid (or water) required to give the mixture a thick, creamy, smooth consistency. Blend until all the graininess is gone, then cover and refrigerate for at least 1 hour.
  • Serve on warmed pita bread or tortilla chips.

Tips:

  • Choose ripe avocados for a creamier hummus. Look for avocados that are dark green or black and slightly soft to the touch.
  • Use canned chipotle peppers in adobo sauce for a smoky flavor. If you can't find chipotle peppers, you can substitute 1 teaspoon of smoked paprika.
  • Add a bit of cumin and coriander for a more traditional hummus flavor. These spices will add depth and warmth to the dish.
  • If you don't have tahini, you can use peanut butter or almond butter as a substitute. However, tahini will give the hummus a more authentic flavor.
  • Serve the hummus with pita bread, vegetables, or crackers. You can also use it as a spread for sandwiches or wraps.

Conclusion:

This chipotle hummus is a delicious and versatile dip that is perfect for any occasion. It's easy to make and can be tailored to your own taste preferences. So next time you're looking for a healthy and flavorful snack or appetizer, give this recipe a try!

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