This is another one of my favorite hummus recipes. The flavor is AH-MAZING, and just slight little additions to this recipe really brings out the flavor. My one bit of advice is to be careful with the canned chipotle pepper and sauce you put it, as though it makes the hummus more flavorful, it also makes it really spicy. If you don’t like spicy in general, then this recipe is not for you.
Other than that, this is a great recipe! So without further ado…let us begin!
This makes about 2 cups or so
You will need
- 1 1/2 cups chickpeas, soaked, boiled and drained (this also comes out to one 15 oz can of chickpeas)
- about 1 tsp cumin (this is key for hummus. Never forget the cumin!)
- juice of 1 large lemon
- 1 tsp canned minced garlic, or 1 small clove garlic
- 2 tbsp extra virgin olive oil
- 2 whole chipotle chiles in adobo sauce (more will give more favor, but also make it extremely spicy!)
- 1 tsp adobo sauce from the canned chipotle chiles
- 1/2 tsp chipotle powder
- 1/2 tsp onion powder
- 1/2 tsp molasses
- 1/2 tsp balsamic vinegar
- 1/2 tsp freshly chopped cilantro or dried cilantro
- sea salt and pepper to tastes
- Optional: 1/2 cup roasted red pepper (this can be canned or roasted in oven)
Put all the ingredients in a food processor or blended, and blend until creamy. If you need more liquid, you can add water or olive oil. This mixture usually has plenty of moisture from the lemons, olive oil and chipotle sauce, so it shouldn’t be necessary.
Blend until the mixture is smooth, and serve. Eat with vegetables, pita chips, corn chips, whatever you like!
This mixture will stay good in your fridge for up to a week!
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