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Overhead photo of spicy autumn orange chipotle hummus in a white bowl surrounded by pita bread triangles and crackers.
5 from 4 votes

Chipotle Spicy Hummus

Chipotle Hummus has just enough pizazz to add a little kick to your dip.
Course Appetizer
Cuisine Dip
Prep Time 15 minutes
Total Time 15 minutes
Servings 16 Ounces
Calories 57kcal
Author Ginny McMeans


  • 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
  • ½ teaspoon ground cumin
  • ½ teaspoon sea salt
  • ¼ 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


Package in rigid sided containers.
Remove from the freezer and put in the refrigerator overnight because it is a pretty solid mass and will take longer to defrost. Stir before serving with crackers and/or veggies.


Serving: 2Ounces | Calories: 57kcal | Carbohydrates: 7g | Protein: 2g | Fat: 2g | Sodium: 90mg | Potassium: 81mg | Fiber: 2g | Sugar: 1g | Vitamin A: 25IU | Vitamin C: 1.2mg | Calcium: 14mg | Iron: 0.9mg