Chipotle Hummus has just enough pazazz to add a little kick to your dip. Extremely easy to make and it goes equally well with pita chips and/or veggies.
Chipotle Hummus has just enough pazazz to add that little bit of a kick to your dip. You already know how to make Baba Ghanoush and Roasted Red Bell Pepper Hummus so let’s keep growing our skills.
You have heard of breakfast for dinner. Well, I would love to have appetizers for dinner. I could do that every day. In fact, I do that at restaurants a lot but enough of my fantasies.
Chipotle Hummus is easy to make – extremely easy and it is mildly spicy. Perfect for entertaining or as a snack for yourself in the middle of the day. You see it goes equally well with pita chips as it does with carrots, red bell peppers, broccoli and on and on. A perfect lunch so let’s eat!
- 15 Ounces chickpeas/garbanzo beans, drained , can, drained
- 1 tablespoon chipotle peppers in adobo sauce , depending on how hot you like it - I used 2 tablespoons
- 1 tablespoon tahini - or cashew butter or almond butter (I have used all three at one time or another and I don't want you to go out and buy tahini for one tablespoon.
- 2 tablespoons lemon juice 3 tablespoons is ok too
- 1 tablespoon extra virgin olive oil
- 1/2 teaspoon ground cumin
- 1/2 teaspoon sea salt
- 1/4 teaspoon ground black pepper
- You just put everything into a Food Processor and process.
- No need to pre-grind anything. It all blends together perfectly.
- Turn off the processor and scrape the sides a couple of times during processing.
- That is it.
- This recipe is simple to double or triple so buy ingredients according to how much dip you will need. This makes about 2 cups