20 oz canned chickpeas
3 cloves garlic
4-5 chipotle chiles in adobo (with at least 1 teaspoon of a adobo)
juice of 1/2 lemon
3 tablespoons tahini
3 tablespoons olive oil
1/2 teaspoon smoked paprika
1/4 teaspoon cumin
1/4 teaspoon garlic powder
salt to taste
Directions:
In a large saucepan, heat the chickpeas (in their liquid) until warm. Drain chickpeas, reserving liquid. Place chickpeas, tahini, chiles, garlic, garlic powder, cumin, olive oil, lemon juice, and salt into a blender or food processor. Blend on high until smooth, adding a few tablespoons of the reserved liquid to achieve a smooth texture. Sample and add more garlic, chiles, lemon or salt according to taste. Refrigerate overnight for best flavor.
My thoughts:
I had never made hummus with chipotle peppers before but I’ve been thinking about it for weeks and decided to just go for it. It is really spicy and there is a undercurrent of smoke that is a tempting variation on the standard hummus. I liked in on pita or with tortilla chips the most but it is also great as a dip with cut up vegetables. It is also easy to up or reduce the heat, just adjust the amount of peppers you use.
I bet this is really good with raw red pepper! Yum!!
Just this morning I was daydreaming about making hummus. It’s been awhile since I blended up a homemade batch, and yours sounds brilliant. Adorable photo!
4-5 peppers, that is some heat. It might make a hummus convert of dh, but then again, prob not. 😉
I made spicy hummus using 2 habaneros awhile back (they grew rampantly on in my potted plant on our balcony!)…it was a lot of heat but the nice kind of hits in the back of your mouth and warms you. Still, too spicy for me but next time I would def make it with 1 habanero. Interested to try this with chipotles – thanks!
This will definitely be my next hummus!
Oh yes yes! This sounds great. Perfect for my leftover chipotles in adobo!! Thanks!
Whooo that sounds spicy. This would be the best way to use up the leftover peppers in the fridge.
Yum! Reminds me of a tasty rendition with black beans instead of chickpeas that I’ve tried making. The chipotle would be a great addition to that version also. Not for the purists…but I think it’s very good to spice up the hummus!
This sounds lovely with the chilis and the paprika. Love the purple totilla chips too.
Nice, I’m aways looking for hummus recipes and a spicy hummus sounds great.
I love hummus and I love corn chips but I have to be honest, my favorite part of this picture is your little black & white dish!
i might have to try this for a party this weekend…