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    You are here: Home / Appetizer / Artichoke Chipotle Hummus

    Artichoke Chipotle Hummus

    Published: December 6, 2017. Last Updated: April 24, 2022 by: Ginny McMeans

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    Artichoke Chipotle Hummus is golden in color and is heaped in a white bowl. It's sitting on a white plate with crostini toasts sitting around.

    Artichoke Chipotle Hummus is as easy as any hummus but there's so much more to enjoy. Spicy with a flavor twist to keep everyone coming back for more.

    Artichoke Chipotle Hummus is golden in color and is heaped in a white bowl. It's sitting on a white plate with crostini toasts sitting around.

    Ohhh, I figured out another hummus or to put it in plain English that translates better for my relatives - A dip for game day! I'm smiling because I love them so much.

    You'll be smiling too if you try out this recipe. It's hummus but it also has a tangy texture with a spicy kick. Spread it on little crostini toasts or dip veggies in it. It's all good.

    Nothing could be easier either because everything goes into a food processor and then you push a button. What!?! Yes, easy and Delicious with a capital D.

    What Are Some Hints for Preparing Artichokes from a Can?

    You know artichoke hearts that you buy in a can? Well, I am a true believer in taking some of those outer leaves off of the artichoke.

    To me, they just don't get the job completed over at the plant.

    You only have to take off one layer but it makes all the difference. Tender artichoke hearts are waiting.

    Oh, yeah. For this recipe make sure they are packed in water too. NOT marinated.

    I've been brave enough in the past to mix it up with hummus and guess what! They worked out great also.

    I mean, what could go wrong with Kalamata Hummus or Spicy Black Bean Hummus. Well, haha, it turns out - nothing!

    Check out the picture for the Kalamata Hummus!

    Best Kalamata Hummus is an overhead photo and looking down at piled high hummus in a flat handled bowl and drizzled with extra virgin olive oil and fresh herbs

    Do you love your food processor? First I should ask if you have one. It's an expense and it takes up a lot of room.

    Well, I bit the bullet and now we have a large one.

    It needs to be left on the counter because it is so helpful but I don't think to pull it out half the time. If you can't tell I'm trying to convince myself to find some counter space.

    This Artichoke Chipotle Hummus took minutes to make with a food processor and I don't think I could have ever accomplished the same texture any other way.

    How to Organize Your Big Appliances

    Okay! It's organizing day tomorrow and that appliance is coming out. I'm laughing at myself because I just looked over and there are already five appliances sitting out there.

    Good thing I have a long counter against the wall.

    I swear I use them all and more. I wonder which appliance I could possibly get for Christmas this year. Haha! I don't have an emersion blender. Don't tell my husband. Or do!

    If you have a long counter as I do then it looks best if there is something between each appliance and a little space too.

    Something like a sleek stainless woven utensil stand holding wooden spoons or tools such as spatulas. A roll of paper towels on another pretty stand is a good separator too.

    Also, if you have a corner then three appliances would look good with one angled in the corner and one on each side. This looks nice without taking up working space.

    Update:  I have an emersion blender!

    So take a step forward, get organized and make this dip with me. Use a food processor and you'll be enjoying this hummus in no time. You'll really be glad you did. I promise!

    Artichoke Chipotle Hummus is as easy as any hummus but there's so much more to enjoy.
    Artichoke hummus is filling up a white bowl and small crostini toasts are oin the white plate that it's sitting on.

    Artichoke Chipotle Hummus

    Ginny McMeans
    Artichoke Chipotle Hummus is as easy as any hummus but there's so much more to enjoy.  
    5 from 3 votes
    Print Save Saved
    Prep Time 10 mins
    Total Time 10 mins
    Course Appetizer
    Cuisine Dip
    Servings 16 Ounces
    Calories 81 kcal

    Ingredients
      

    • 15 ounce garbanzo beans, drained - one can
    • 1 chipotle peppers in adobo sauce - 1 pepper and some sauce
    • 2 tablespoons adobo sauce
    • 1 clove garlic
    • 1 tablespoon lemon juice
    • 2 tablespoons extra virgin olive oil
    • ½ teaspoon sea salt
    • 8 ounces artichoke hearts in water

    Instructions
     

    • To a food processor add garbanzo beans, chipotle peppers, adobo sauce, lemon juice and olive oil.
    • Process until smooth.
    • Remove any of the tough outer leaves of the artichoke hearts and throw away.
    • Add the artichoke hearts to the processor and process but leave a few small chunks.
    • Serve with chips, crackers and veggies.

    Nutrition

    Serving: 2OuncesCalories: 81kcalCarbohydrates: 8gProtein: 2gFat: 4gSodium: 537mgPotassium: 84mgFiber: 2gSugar: 1gVitamin A: 175IUVitamin C: 4mgCalcium: 19mgIron: 1mg
    Tried this recipe?Let us know how it was!

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    • Veggie Puff Pastry Appetizer

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      Recipe Rating




    1. Vanessa

      December 07, 2017 at 10:12 am

      5 stars
      I just made this and instead of using olive oil I sub it with water, it's so good. Thanks for sharing.

    2. Linda

      January 16, 2018 at 11:24 pm

      I don't have a food processor - would this work ok in my Vita Mix?

    3. Ginny McMeans

      January 17, 2018 at 9:04 am

      Absolutely Linda!

    4. Miranda

      October 25, 2020 at 7:40 am

      5 stars
      I only had marinated artichoke hearts, so I use that along with the juice and a little bit of olive oil that was in the jar. I also had chipotle salsa where the peppers are already chopped up in the sauce, I used 2 1/2 tablespoons of that along with the juice of one lemon. This is fantastic thank you so much for the idea I will definitely add it to my rotation.

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    For years I dabbled in cooking vegan food, but since I became a mom it has become more important for me than ever. What I’m after is a great collection of healthy and not time-consuming vegan recipes that make the whole family look forward to meals together.

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