The Tastiest Hummus You'll Ever Dip In Features a Kick of Spicy Chipotle

By Alejandra Graf

Updated on 6/16/2016 at 6:00 PM

Hummus . . . just like that! It doesn't need an introduction or for me to try to convince you to try it or prepare it. I mean, is there anything else that is as lifesaving as hummus?

Alejandra Graf

Adding hummus to any type of dish makes it automatically feel like a complete meal. I try to always have some hummus in my fridge. Sometimes I have it over brown rice and roasted veggies for lunch; sometimes with carrots, celery, or other crudités for a snack; or over a piece of toasted bread for breakfast.

It is creamy and delicious, but the best part? It's so easy to prepare! If you're looking to add a Latin twist to the addictive dip, chipotle peppers are always a good addition. The smokiness and depth of flavor they add might actually surprise you. Besides, adding a bit more spice gives me more options as far as what I can eat it with, like tortilla chips or even just adding a dollop to a huge bowl of red Mexican rice with black beans, tons of greens, and half an avocado.

Alejandra Graf

Chipotle Hummus

Cook Time15 minutes
Yield2 cups

Original recipe by Alejandra Graf

INGREDIENTS

    • 2 garlic cloves, roasted
    • 1 1/2 cups cooked garbanzo beans or 1 can garbanzo beans, drained, liquid reserved
    • 2 tablespoons tahini (sesame seed paste)
    • 1 tablespoon lemon or lime juice
    • 2 tablespoons chipotle chili peppers in adobo sauce (canned ones)
    • 1/2 teaspoon sea salt
    • Extra-virgin olive oil, for garnish
    • Cilantro, for garnish

    INSTRUCTIONS

    1. In a small skillet or toaster oven, roast the garlic with skin on until soft to the touch.

    2. In a bowl of a food processor fitted with the steel blade, add the drained chickpeas, tahini paste, lemon juice, peeled garlic, chipotle chili peppers, sea salt, and about 2 tablespoons chickpea liquid.

    3. Process until everything is well integrated and has a smooth consistency. Taste for seasoning and adjust.

    4. Add to a serving bowl. Drizzle with extra-virgin olive oil and some adobo sauce from the chipotles, and sprinkle with chopped cilantro.