May 10, 2020

Chipotle Hummus

A traditional hummus dip, with a smoky spicy layer that just makes you want to eat this as a meal. I was pretty stupid to think that this would last me an entire week. 

Chipotle Hummus
Prep Time: 5 minutes. Seriously.
Servings: Ummm, like I said, it looks liked it would last me a work week and I ate it in 2 days.

Note: If you're planning to serve it immediately, its good to let it sit at room temperature for at least an hour to let it come down in temperature (the blending friction heats it up). Also gives the spices an opportunity to keep working their magic.

Alternatively, you can make this a day in advance and just let it come to room temperature prior to serving. Your taste buds taste more when foods isn't refrigerator cold. Because, science.

12oz (1 can) chickpeas (drained) [Though, highly recommend doing fresh soaked chickpeas]
1/4 cup water
1/3 cup tahini
1 deseeded chipotle pepper in adobo sauce
3 large garlic cloves, minced
3 tbsp fresh lemon juice
2 tsp kosher salt
2 tbsp Smoked Paprika
1/2 tsp Cumin
1/3 cup Olive oil (or as much needed to get a creamy consistency)
1/2 tsp citric acid (optional if hard to find)


Blender, food processor, or magic bullet. 

Suggested Recipe:
Add all ingredients into food processor or blender except the olive oil

Blend for 30 seconds and then start slowly streaming in olive oil until it gets to a creamy consistency

Scrape down sides and blend 10 seconds. 

Taste and make adjustments to your taste, especially salt, lemon, and chipotle pepper. Don't settle for anything less than "mmmm" with volume increasing with each M.

Pour hummus into your storage container of choice.

Serve with toasted pita, naan bread, or just finger it.

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