This Chipotle Hummus is a healthy dip or spread that’s so easy to make! Full of smoky, spicy flavor and protein rich chickpeas, this hummus is delicious served with veggies for a nourishing snack.
Why this Recipe is Best
Hummus is as close to a miracle food as it gets.
By that, I mean it’s one of those foods that just about everyone can eat, regardless of dietary restrictions.
Most hummus is vegan, vegetarian, gluten free and free of common allergens like eggs and nuts. You can serve it as a spread for breads and sandwiches, as a dip or even as a salad dressing if you’re feeling creative!
Plus, it’s deliciously creamy and satisfying–especially when homemade. Store bought hummus has its place but there’s nothing like the fresh taste and perfect texture of hummus made at home by hand.
When you make hummus at home you have the freedom to fancy it up with any flavors or additions you like. Win-win!
Today’s recipe is a variation on hummus with roasted red peppers and chipotle adobo sauce. Roasting the red peppers brings out their natural sweetness, which pairs nicely with the fiery chipotle sauce.
Red bell pepper. Chop it in half and remove the stem and seeds before roasting.
Chickpeas. I use canned drained chickpeas (also called garbanzo beans). Fresh cooked chickpeas can be used if preferred.
Chipotle in adobo sauce. These are sold in small cans. You can remove the peppers and add just the sauce to the recipe for a milder version or add the peppers if you like your hummus extra spicy!
Lemon juice. Freshly squeezed lemon juice is best here. You’ll need one lemon’s worth of juice for this recipe.
Roasting Red Peppers
If you’ve never roasted red peppers before, don’t worry. It’s easy.
First, preheat your oven to 375. Let it heat while you cut your pepper in half, remove the seeds and slice off the stem.
Now, place your seeded red pepper halves on an oven safe tray or baking dish. A standard baking sheet is perfect.
When the oven is ready, bake the peppers for 10 minutes. Flip them over and bake for an additional 10 minutes. They should be tender and look nicely roasted now. If you want, cook them longer so they are more charred.
Once the peppers are roasted, add them to a food processor with the other chipotle hummus ingredients. Process until smooth.
Tips and Tricks
- Want a thinner hummus? You can additional water or olive oil one tablespoon at a time until it’s the consistency you prefer.
- Add the garlic cloves in their peel to the tray with the peppers during their last 10 minutes of roasting. Roasting the garlic brings out an even more aromatic garlicky flavor that’s spectacular in this hummus!
- Store hummus in an airtight container in the fridge for up to 5 days.
- You can make this hummus in a standard food processor or in a high speed blender like a Vitamix or Nutribullet.
This hummus recipe contains no tahini.
While tahini–a paste made from sesame seeds–is included in many traditional middle eastern hummus recipes, we preferred the taste of this chipotle hummus without it.
I love snacking on this with celery sticks, carrot sticks, cucumbers and bell pepper slices. It can also be used as a sandwich spread or dip for chips.
Friends of mine swear that peeling the fine skin off of their chickpeas makes the hummus smoother. I never have the patience to peel each individual chickpea, so I just leave them on. If you process it long enough the hummus should end up perfectly smooth either way.
Yes, you can. Since I’m already roasting the peppers for this hummus, I typically just add the garlic cloves to the tray for a few minutes to roast them. However, raw garlic tastes great in chipotle hummus too!
Yes, “chickpea” and “garbanzo” are two names for the same bean!
- 1 red bell pepper
- 2 cans (15 oz each) chickpeas, drained
- 2 Tablespoons olive oil
- 2 Tablespoons chipotle in adobo sauce
- 4 garlic cloves
- 1 teaspoon ground cumin
- juice of 1 lemon (2 Tablespoons)
- 1 teaspoon kosher salt
- Preheat the oven to 375 degrees Fahrenheit. Chop the red bell pepper in half, and remove its stem and seeds. Place both halves onto an oven-safe tray and bake it for 10 minutes each side or until nicely roasted and very tender.
- Place all the ingredients in a food processor and blend until smooth. If the hummus is too thick you can add one more Tablespoon of olive oil or water until the desired consistency.
- Store it in an airtight container in the fridge for up to 5 days.
- Roasting the red peppers bring out flavor and sweetness which pairs nicely with the spciy chipotle sauce.
- Roasted garlic: when roasting the red bell pepper, you can add some garlic cloves (with their peel) onto the same tray. Check them after 10 minutes to prevent them from burning. Once garlic cloves are cool, you can easily peel them off.
- Like it hot? Add some of the chipotle peppers from can of adobo or sriracha sauce!
Serving Size:2 Tablespoons
Amount Per Serving: Calories: 26Total Fat: 2gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 85mgCarbohydrates: 2gFiber: 1gSugar: 1gProtein: 0g
Chipotle Hummus with roasted red peppers is the perfect snack or appetizer for every palate. It’s low carb, vegan, gluten free and knock-your-socks-off delicious!