Oh, hummus. You never let us down! This chipotle hummus takes all the creamy, savory satisfaction of regular hummus and kicks it up a few notches. Spiciness and smokiness abound, making it perfect with veggies, crackers, and naan, or in bowls or sandwiches.
We’re obsessed with how versatile and flavorful this hummus turned out, especially considering it’s ridiculously quick and easy to make. Just 7 ingredients and 10 minutes required for this simple plant-based dip! Let’s do this, friends!
How to Make Spicy Chipotle Hummus
This recipe starts off with briefly cooking whole garlic cloves with canned chickpeas (liquid and all), setting the stage for SUPER creamy hummus infused with garlic. We learned this hummus trick many years ago and it’s still one of our go-tos!
The cooked chickpea mixture goes into a food processor (or blender) with about half of the chickpea liquid. The remaining liquid can be added later a little at a time, until the hummus is your preferred consistency.
Next we add hummus classics like tahini for richness, lemon juice for brightness, salt for flavor, and olive oil to step up the creaminess even more. A few chipotle peppers give it a spicy, smoky kick and vibrant red-orange color.
*Note: You can learn about the origins of hummus here and chipotle peppers in adobo sauce here.
We hope you LOVE this chipotle hummus! It’s:
Creamy
Spicy
Smoky
Quick & easy
Versatile
& SO delicious!
We love serving it as an appetizer or snack with veggies, crackers, or naan, or for a pop of flavor in bowls or on sandwiches.
Love Spicy Food? Try These Next:
- Spicy Black Eyed Pea Nourish Bowls
- Crunchy Kale Salad with Spicy Cashew Sesame Dressing
- Creamy Chipotle Tomato Soup (1 Pot!)
- Spicy Plantain Black Bean Tacos
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo @minimalistbaker on Instagram. Cheers, friends!
Spicy Chipotle Hummus (10 Minutes!)
Ingredients
- 1 (15-oz.) can chickpeas (NOT drained)
- 2-4 cloves garlic (depending on how garlicky you prefer it)
- 1/2 cup tahini (see our tahini review for our favorite brands)
- 2-4 whole chipotle peppers in adobo sauce
- 2-3 Tbsp fresh lemon juice
- 3/4-1 tsp sea salt (depending on how salty you prefer it)
- 1-2 Tbsp extra virgin olive oil
Instructions
- In a small saucepan, combine the undrained chickpeas and whole garlic cloves. Bring to a boil, then reduce to a simmer for 4-5 minutes.
- NOTE: Reserve 1/2 of the chickpea liquid to add in as needed while blending.
- Add the other 1/2 of the chickpea liquid and the chickpeas and garlic to a food processor or blender and process with tahini, chipotle peppers (start with the lesser amount), lemon juice, and salt. Stream in olive oil while mixing.
- Process until smooth and creamy, scraping down sides as needed. Add more of the reserved chickpea liquid as needed for a creamier texture.
- Taste and adjust seasonings as you prefer, adding more lemon juice for brightness or more chipotle peppers for smokiness and spice.
- Garnish with a little more olive oil and smoked paprika, and serve with veggies, crackers, naan, or in bowls or sandwiches. Leftovers keep in the refrigerator for up to 1 week or more. It tastes even better refrigerated, as it has time to thicken up and develop in flavor.
Video
Notes
*Recipe as written makes ~1 ½ cups hummus.
*Nutrition information is a rough estimate calculated with the lesser amounts of ingredients where ranges are provided.
*Recipe adapted from our Easy 5-Minute Microwave Hummus.
Chloe N LaGrand says
Why do you recommend heating the chickpeas and garlic before blending? Is it to help soften them for blending? If I have a high powered blender (Vitamix), can I skip this step? Thanks!
Hi Chloe, it does make it more creamy, but it also softens the flavor of the garlic. If you skip this step, we would recommend starting with less garlic so the flavor isn’t too punchy. Hope that helps!
Joanne says
I have tried many hummus recipes and this one is by far the best just as written, I have also added roasted butternut squash to the basic recipe and that’s also wonderful.
Woohoo! Thanks for the review, Joanne!
Jaclyn says
Really easy and delicious! I follow it exactly and have made it multiple times already.
Woohoo! Thanks for the great review, Jaclyn!
Sandra says
Loved the recipe. Did not change. Will put on my repeat list.
We’re so glad you enjoyed it. Thanks so much for the lovely review, Sandra! xo
Linsey says
so, so good!! and SO easy!! next time I might add another clove or two of garlic and maybe an extra pepper to kick it up another notch, but it’s seriously good as is!
Whoop! We’re so glad you enjoyed it, Linsey. Thank you for sharing! xo
Vickie says
I made this the first time and shared some with my neighbor and we both loved it!! I have made it multiple times since then and like to have it with naan and big garlic stuffed green olives as a snack in the afternoon. Thank you so much for sharing this delicious recipe.
Yay! We’re so glad you all loved it, Vickie! Thank you for letting us know! xo
Julia says
Loved this option for hummus as I had a few extra Chipotle Peppers in Adobo kicking around! I did make some changes: I drained the canned chickpeas reserving the liquid, added some cumin, a little extra salt (a heaping teaspoon probably). I did not cook the canned chickpeas! I threw it all in my Blendtec on the smoothie setting and only used 1 tablespoon of oil and then drizzled in the chickpea liquid in and it was completely fluffy and lovely. I wanted this to be easily enjoyed so only used 2 chipotle peppers (4 seemed excessive unless you really like it hot, or perhaps your peppers are smaller than the ones I get?). I think I could have left the oil out completely and it would have been fine….I would up the lemon next time. But a great recipe – yours never fail!
Lovely! Thanks so much for sharing, Julia!
Stella says
I made this just as directed & am in love. Thank you for an easy way to add a bit of variety & spice to my lunches.
Yay! We’re so glad you’re enjoying it, Stella! Thank you for the lovely review! xo
Suzanne says
Excellent recipe! I like the chipotle’s en adobo from the Santa Fe School of Cooking. I am always looking for new hummus recipes!
We’re so glad you enjoyed it, Suzanne! Thank you for the lovely review! xo
Julie says
This humus recipe is delicious. At my husbands request, I added a whole roasted red pepper. We are obsessed! Thank you
Ooo, sounds delish! Thanks so much for the great review, Julie. We’re so glad you both enjoyed!
Eva says
This sounds amazing! I am it tomorrow! Would it still work (in particular the trick with the garlic) with cooked dry chickpeas instead of canned chickpeas? thanks!
Hi Eva! That should work, as long as you cover then with water/their cooking liquid before simmering.
Denette says
Tastes fantastic. I had previously frozen some blended lemon and the remainder of a can of chipotle in adobo sauce in ice cube trays. It was super handy to grab a block of each, and then another block to taste. Great recipe, thanks.
We’re so glad you enjoyed it, Denette! Thank you for sharing! xo
Santa Sen says
Hi, Could I use chipotle paste instead if I can’t find the actual peppers? Thanks
That could work! We’d suggest adding to taste.
sherry M says
i love hummus! this sounds great tho i do love the medieval version i make which is packed full of herbs.
Allison says
Just wondering if this can be made with white beans (such as navy or cannellini) instead of chickpeas?
That should work! Let us know if you try it!
Diane says
Do you think it would taste okay without the oil or is there a substitute?
Omitting it would be fine!
Adriana says
I made this yesterday and it was great, I only omitted the oil. Just one question, why the boiling of the chickpeas? It was really tender and I loved not having to peel them, but is it the reason? Sorry if it seems a dumb question
Hi Adriana, so glad you enjoyed this! You’re correct, boiling the chickpeas helps soften them and results in creamier hummus!