Spicy Chipotle Hummus (10 Minutes!)

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Bowl of spicy chipotle hummus surrounded by cucumber slices, carrot and celery sticks, and pita bread

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!

Lemons, tahini, salt, garlic cloves, chipotle peppers in adobo sauce, and chickpeas

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!

Chickpeas and garlic cloves in a saucepan

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.

Food processor with chickpeas, chipotle peppers, salt, lemon juice, and tahini

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.

Vibrant red-orange hummus in a food processor next to lemons, salt, and adobo peppers

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:

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!

Bowl of spicy chipotle hummus surrounded by veggies and pita bread

Spicy Chipotle Hummus (10 Minutes!)

Spicy, smoky, creamy chipotle hummus made with just 7 ingredients in 10 minutes! Perfect with crackers, naan, in bowls or sandwiches, and beyond.
Author Minimalist Baker
Print
Overhead shot of a bowl of spicy chipotle hummus surrounded by pita and veggies for dipping
4.84 from 6 votes
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 8 (~3-Tbsp servings)
Course Dip
Cuisine Mexican-Inspired, Middle Eastern-Inspired
Freezer Friendly 1 month
Does it keep? 1 Week

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

*Leftover chipotle peppers in adobo sauce can be frozen into an ice cube tray, then transferred to a sealed container and kept frozen for up to a few months. Or try them in our Creamy Chipotle Pecan Pesto, Spicy Vegan Jackfruit TacosSmoky Tempeh Burrito Bowls, or Chipotle Tofu Chilaquiles.
*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.

Nutrition (1 of 8 servings)

Serving: 1 (three-tablespoon serving) Calories: 187 Carbohydrates: 9.9 g Protein: 6.1 g Fat: 14.9 g Saturated Fat: 2.1 g Polyunsaturated Fat: 5.3 g Monounsaturated Fat: 6.4 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 321 mg Potassium: 115 mg Fiber: 4.3 g Sugar: 1.6 g Vitamin A: 57 IU Vitamin C: 1.7 mg Calcium: 27 mg Iron: 1.5 mg

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Reader Interactions

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  1. 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!

  2. 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.

    • Support @ Minimalist Baker says

      Yay! We’re so glad you’re enjoying it, Stella! Thank you for the lovely review! xo

  3. 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!

  4. Julie says

    This humus recipe is delicious. At my husbands request, I added a whole roasted red pepper. We are obsessed! Thank you

    • Support @ Minimalist Baker says

      Ooo, sounds delish! Thanks so much for the great review, Julie. We’re so glad you both enjoyed!

  5. 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!

    • Support @ Minimalist Baker says

      Hi Eva! That should work, as long as you cover then with water/their cooking liquid before simmering.

  6. 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.

  7. sherry M says

    i love hummus! this sounds great tho i do love the medieval version i make which is packed full of herbs.

  8. Allison says

    Just wondering if this can be made with white beans (such as navy or cannellini) instead of chickpeas?

      • 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

        • Support @ Minimalist Baker says

          Hi Adriana, so glad you enjoyed this! You’re correct, boiling the chickpeas helps soften them and results in creamier hummus!