This healthy vegan chipotle hummus is spicy, smoky, and creamy. Enjoy it as a dip for vegetables or as a sandwich with avocado, tomato, and lettuce!
It is such a beautiful morning here in Ottawa: Sixteen degrees Celsius with a nice breeze and soft, late summer sunlight. At the time of writing, I’m procrastinating going out to the park to do a HIIT workout that I promised my family I would put them through, so I figured I should at least attempt to be productive and write a blog post while my brain is sharp thanks to the two cups of coffee I have just guzzled. 😉
Even though this year hasn’t exactly played out the way any of us had imagined it to, there is one aspect that I think I will look back on with fond memories: That is all the bonus time I’ve had with my family. Under normal circumstances, pre-covid, I would have moved back to British Columbia and settled into a work and school routine by this point. And I was really looking forward to that. It was going to be my second move as a grown adult, but the first move I really felt good about. But because covid changed all that, and moving across the country doesn’t seem feasible right now, I’ve resigned myself to staying in Ottawa for at least a few more months. Studying online will be something to get used to, and it isn’t exactly ideal. But as I wrote about yesterday, I am finding reasons to be grateful. Bonus time with my family is a big part of that. When you think about it, this is time that you’ll never get back, and if you’re lucky enough to be surrounded by people you love during this time, you can find some joy in that.
Since discovering canned chipotles in adobo sauce earlier this year, I have been putting them in everything. There’s something about that smoky spiciness that I can’t get enough of. So far, I’ve developed a chipotle tahini sauce, chipotle pinto bean enchiladas, and this chipotle hummus! It’s a slight variation on my classic hummus recipe, but with a huge boost of spice from the chipotle pepper, and smokiness from the adobo sauce.
In a pinch, I’m not opposed to buying hummus at the grocery store, but homemade hummus trumps any store-bought variety I’ve ever been able to find. (The only exception being the hummus they made at a health food store in Victoria, BC. It was to die for!) Plus, store-bought hummus often comes in such a tiny container, it’s gone in no time. And given how easy it is to whip up, you can make a double or triple batch and store it in the fridge all week long. There’s just something comforting about knowing that there’s a container of homemade hummus in your fridge for whenever hunger strikes!
My favourite way to enjoy this hummus is on a Silver Hills Bakery Everything Bagel, with avocado, tomato, and lettuce. It would also be great as a dip for sweet potato or white potato oven fries, raw veggies, or as a topping for grain and bean bowls. Hummus mixed into quinoa is a mighty delicious combination that I encourage you to try if you haven’t yet!
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ingredients for this hummus
You’ll need cooked chickpeas, tahini, lemon or lime juice, garlic, extra virgin olive oil, chipotles in adobo sauce, sea salt, and freshly ground back pepper.
how to make this hummus
It’s fairly self-explanatory if you make hummus regularly: Just toss all the ingredients into a food processor and blend until smooth and creamy!
I hope you’re having a good week so far! If you make this chipotle hummus, let me know how you enjoyed it by leaving a comment and rating below the post. And if you share a photo to Instagram, tag me @upbeet.kitchen and #upbeetkitchen so that I can feature it!
Enjoy!
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Chipotle Hummus
- Total Time: 5 minutes
- Yield: 6 servings 1x
- Diet: Vegan
Description
You will love this spicy, smoky, creamy chipotle hummus. It’s delicious on sandwiches with tomato, avocado, and lettuce!
Ingredients
- 1 ½ cups cooked chickpeas (or 1 14-oz can, drained and rinsed)
- ¼ cup freshly squeezed lemon or lime juice
- 2 tbsp tahini
- 2 tbsp extra virgin olive oil
- 2 garlic cloves, minced
- 1 canned chipotle, minced, plus 1 tablespoon of the adobo sauce
- ½ tsp-¾ teaspoon fine sea salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Place all ingredients in a food processor and blend until smooth. Taste and adjust seasonings, if desired (i.e. add more salt or lemon/lime juice to taste).
Notes
Canned chipotles in adobo sauce can be found at most well-stocked grocery stores. Look in the international section. If you can’t find them, replace with 1 teaspoon smoked paprika and a pinch of cayenne.
- Prep Time: 5 minutes
- Category: Dip, Appetizer, Snack
- Cuisine: Mediterranean-Mexican
Anne-Marie says
Easy to make, even easier to eat. Loved it!!!
Allison says
Thank you! I’m glad you enjoyed it! 🙂