Chipotle hummus. Yes please!! It only seems fitting that we’d come up with a recipe to combine our love of hummus as well as our love of chipotles in adobo sauce. Our obsession with hummus just keeps on going. It’s literally so easy to switch it up with a variety of flavor combinations and we are so excited to bring you this one today. We both make hummus almost weekly because everyone in our families will eat it up. It’s perfect to throw in the kids lunches (if they are so inclined to partake). Just toss in some fresh pita bread, crackers or veggies and lunch is good to go!
If you have never made your own hummus, we highly highly recommend it. You can find descent options at the grocery store but none of them will be as good as the homemade kind. You need to trust us on this one. Plus, making hummus is literally like one of the easiest things to do. Check it out.
The base for hummus is always garbanzo beans, garlic, tahini and citrus (typically lemon) but for this recipe, we swapped out the lemon for a lime and added in the chipotles. Just seemed fitting as a flavor combo.
Just toss all of the ingredients into a food processor and pulse until it’s smooth and creamy. You can always thin it out with the reserved garbanzo liquid if need be. I always call in my daughter to be a taste tester when I’m making hummus. She will be the first to tell me if it needs more citrus or salt or whatever her taste buds demand. For this particular recipe, the chipotles provide the perfect amount of heat and smokiness. We are confident that you will love this one!
- 1 can garbanzo beans, drained and liquid reserved
- ¼ C tahini
- 1 chipotle in adobo + 1 tsp adobo sauce - add more if you want more heat
- 1 clove garlic
- juice of ½ lime
- 2 Tbsp good quality olive oil
- 3 Tbsp reserved garbanzo liquid
- kosher salt to taste
- In a food processor blend all ingredient until smooth. Season with kosher salt to taste. Serve immediately or store in an airtight container in the fridge for up to one week.
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