Chipotle Hummus


This month is already setting itself up to be extremely busy for me. What with Vegan MoFo taking up quite a bit of time, I am also moving to Vancouver at the end of the month. On top of this I have full time work and quite a few docs appointements over the next few weeks to figure out some issues I've been having.

Today's recipe is a fiery twist on a classic. Hummus is like life. Seriously, I have to have it around. I always have a can or two of chickpeas to whip up a batch whenever the urge happens. Once you start making it fresh, you will only go back to the store made stuff out of emergency or necessity. Besides, I like my hummus oil-free, preservative free, and nasties in general-free.
I am slightly obsessed with Chipotle too. I usually buy the canned chipotles in adobo sauce, a guilty pleasure of mine since they aren't really ideal. I blend them up when I open the can so that I can easily use it in many recipes like pizza, sauces, pastas, etc. A little goes a long way for most, although in my house... we like it hot.

Chipotle Hummus

A fiery twist on a classic.



Prep Time
10 Minutes


  • 1 can chickpeas - rinsed
  • 1 Tbsp tahini - omit for fat-free
  • 1 lemon - juiced
  • 1 garlic clove
  • 2-3 Tbsp chipotle in adobo sauce - pureed
  • Salt - to taste
  • 1/2 cup water - as needed


  • In the blender or food processor, throw in all the ingredients save for 2 tbsp of the chipotle puree. Blend very well, until smooth and creamy.
  • Enjoy!