Spicy Chipotle Hummus is a spicy chickpea dip made with canned chipotles in adobo, cilantro, garlic, and spices. You can easily adjust the heat level by adding or reducing the amount of those delicious, smoky chipotles.
A while back, I posted a recipe for Cilantro Jalapeno Hummus. It was so good, I’ve been inspired to create more hummus flavors, and the latest (and best, if you ask my husband) is Spicy Chipotle Hummus.
Whether it’s store-bought, homemade, or at a Greek or Mediterranean restaurant, we eat a lot of hummus in our house, so for my husband to label this “THE BEST” really says something! My husband loves all things spicy. He also loves smoky flavors, so naturally, he loves canned chipotle peppers in adobo. They’re spicy and smoky because they’re dried, smoked jalapenos swimming in a spicy, vinegary tomato sauce. They add a wonderful tangy, smoky, spiciness to whatever you add them to.
Spicy Chipotle Hummus has two of my favorite spices, cumin and smoked paprika. It also has the requisite chipotles in adobo in addition to some cilantro to bring some freshness to the party. My husband eats it as a dip on a daily basis, but my favorite way to eat it is slathered on a spinach wrap with some cucumber, feta cheese, red bell peppers, sliced red onion, and fresh spinach. It’s healthy and delicious!
The recipe I’ve posted is a slightly tamed down version of the recipe I make for my husband. I don’t think very many people could handle the sweat-inducing, mouth-on-fire version he likes! To make his as hot as he likes it, I just add more chipotle peppers, but this recipe calls for 2-4. The reason I didn’t give an exact amount is because I’ve noticed that the spice level of canned chipotles in adobo varies from brand to brand. I made this exact recipe with one brand and it was perfect. I followed my recipe on a different occasion with the only difference being a different brand of canned chipotles in adobo and it was WAY hotter. So, I say start with one or even two to see how it comes out. If you want it hotter, add one at a time until you reach your desired spice level. Enjoy!
Do you love chipotle peppers or spicy foods? Try my Smoky Slow Cooker Mexican Black Beans. The chipotle peppers really give the beans a wonderful smoky flavor that you just wouldn’t get any other way.
- 1 15.5oz can chickpeas, drained
- ¼ cup tahini
- ¼ cup olive oil
- ¼ cup water
- 1 garlic clove
- 2-4 chipotle peppers from canned chipotles in adobo
- ½ tsp salt
- ½ tsp cumin
- ½ tsp smoked paprika
- several grinds of black pepper
- ½ cup cilantro leaves
- Add all ingredients to a food processor and blend for at least one minute. When it's smooth and creamy, taste for needed salt or extra chipotle peppers to make it spicier. Enjoy!