Best Chipotle Hummus Recipes

SMOKY CHIPOTLE HUMMUS

Steps:

• Place the garbanzo beans, water, tahini, lemon juice, olive oil, chipotle pepper, garlic, and cumin in the bowl of a food processor; blend until smooth. Add the red peppers, sun-dried tomatoes, cilantro, salt, and pepper. Pulse the mixture until the ingredients are coarsely chopped into the hummus base. Transfer to a serving bowl, cover, and chill until ready to serve.

CHIPOTLE HUMMUS

Steps:

• Put the garbanzo beans, chipotle adobo sauce, lemon juice, sesame paste if using and the garlic in a processor and blend until combined. With the machine running, add the olive oil until well incorporated.
• Transfer the hummus to a medium bowl. Season with salt and pepper. Drizzle with olive oil and a few drops of chipotle adobo sauce, and garnish with fresh cilantro. Serve with tortilla chips or crudites.

SMOKY CHIPOTLE HUMMUS WITH GARLIC BAGEL CHIPS

Steps:

• Reserve 3 tablespoons garbanzo beans for garnish. Blend remaining garbanzo beans and next 7 ingredients in processor until smooth. Add pimientos; process, using on/off turns, until pimientos are coarsely chopped. Transfer hummus to medium bowl. Stir in cilantro. Season hummus to taste with salt and pepper. Sprinkle with reserved garbanzo beans. (Can be made 1 day ahead. Cover and chill. Bring to room temperature before serving.) Accompany with bagel chips.
• *Sold at Middle Eastern markets, natural foods stores and some supermarkets. **Chipotle chilies canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets, specialty foods stores and some supermarkets.

CHIPOTLE HUMMUS

Steps:

• Drain garbanzo beans, reserving 1/4 cup soaking liquid.
• Combine garbanzo beans, reserved liquid, lemon juice, chipotle peppers, olive oil, tahini, garlic, and salt in a blender or food processor; blend until smooth.

CHIPOTLE HUMMUS

Steps:

• Combine both cans of garbanzo beans, tahini, olive oil, garlic, chipotle peppers, and cumin in a food processor (or blender). Blend until smooth.
• Add cilantro, salt, and pepper pulse until mixed.
• Cover and chill until ready to serve.

CHIPOTLE HUMMUS WITH TAJIN

Steps:

• In a food processor, pulse the chickpeas 2 to 3 times just to begin breaking down the beans. Add the tahini, lemon juice, adobo sauce, cumin, garlic salt, and black pepper. Pulse 2 to 3 times more to incorporate the ingredients.
• Continue to pulse as you slowly add the chickpea liquid, then the olive oil, until the hummus is smooth and creamy with no visible sign of whole chickpeas.
• Transfer the hummus to a serving bowl, drizzle with more olive oil, and sprinkle with the Tajin seasoning before serving. Leftovers will keep, covered and refrigerated, for 3 to 5 days.

TWO BEAN CHIPOTLE HUMMUS

Steps:

• Place garlic, chipotle pepper, lemon juice, and tahini in a food processor or mini chopper.
• Pulse until chopped.
• Add in beans and pulse, adding in a little water at a time until it reaches the smoothness you like.
• Stir in pepper and paprika, and refrigerate until ready to serve.

SMOKY CHIPOTLE HUMMUS

Steps:

• In a food processor, blend garbanzo beans and next 7 ingredients in processor until smooth.
• Add red peppers, sun-dried tomatoes, cilantro, salt and pepper. Pulse process, using on/off turns, until coarsely chopped.
• Transfer hummus to medium bowl. Cover and chill until ready to serve. Bring to room temperature before serving. Accompany with warm pita or pita chips. Can be made 2 days ahead.allows flavors to develop!

WORLD'S BEST CHIPOTLE,GARLIC HUMMUS

Steps:

• 1. Puree all ingredients in a food processor and blend until smooth. Add the Chickpea water slowly and as needed to make the hummus the right consistency.
• 2. Note : To make home made Ezekiel chips are quick to make and are the best chips I have ever eaten. This is an original recipe that I came up with, and I am so happy that I did. They are crunchy, spicy and delicious.
• 3. Pre-heat oven to 450 F
• 4. Take one of your wraps and place it on a baking sheet or stone. Drizzle with olive oil, then with hot sauce.
• 5. Take the second wrap and place on top of the oiled/hot sauced wrap. (like a sandwich) Smooth them around spreading the oil and hot sauce evenly to both wraps. Cut the sandwiched wraps into chip sized slices.
• 6. Peel chip slices apart and place sauce side up on your baking sheet.
• 7. Bake for 8 minutes (*be sure to set a timer and keep an eye on these chips. I can not tell you how many times I have burned mine and they are so darn good you will be mad at yourself). Remove from the oven, place on a plate along with your hummus and enjoy your dipping! Share with a friend and experience true, guilt-free chips.

ROASTED RED BELL PEPPER & CHIPOTLE HUMMUS

Steps:

• *Rinse and Drain Garbanzo Beans. Rub skins off beans with fingers and discard. This is very tedious, and you do not HAVE to do it, but I found that it helps in making my hummus very smooth and creamy.
• *Place Garbanzo Beans in salted water, in a pot over high heat. Bring to a boil for 10-15 minutes. Drain and place in Food Processor. Cool for 15 minutes.
• *Add remaining ingredients and blend until very smooth.
• *If the mixture is dry, add a bit more water to smooth out.
• *Serve the Hummus with soft Pita Bread or Pita Chips. I LOVE it when still warm, but it will last for several days in the refrigerator.
• *This is a great make-ahead party pleaser.

1-STEP CHIPOTLE HUMMUS

Steps:

• Mix together hummus and TABASCO® Chipotle Sauce until well combined. Serve immediately with pita chips or raw vegetables or refrigerate until ready to use.

EASY CHIPOTLE HUMMUS

Steps:

• Combine tahini, lemon juice, chipotle sauce, garlic, cumin, turmeric, lemon zest, pepper, and salt in a blender; blend until thoroughly combined.
• Pour half of the garbanzo beans and half of the olive oil into the blender; blend, adding some of the reserved garbanzo bean liquid, until mixture is the consistency of pudding. Add remaining garbanzo beans and olive oil; blend, adding more of the liquid, until mixture is the consistency of a very thick paste. Continue blending until smooth, about 3 minutes.

CHIPOTLE-PUMPKIN HUMMUS

Steps:

• Combine pumpkin, hummus, peppers and sauce.
• Top with pepitas.
• Serve with pita chips.

1-STEP CHIPOTLE HUMMUS

Steps:

• Mix together hummus and TABASCO® Chipotle Sauce until well combined. Serve immediately with pita chips or raw vegetables or refrigerate until ready to use.

CHIPOTLE HUMMUS

Steps:

• Puree all the ingredients except the bean liquid in a food processor, then gradually add the minimum amount of chickpea liquid (or water) required to give the mixture a thick, creamy, smooth consistency. Blend until all the graininess is gone, then cover and refrigerate for at least 1 hour.
• Serve on warmed pita bread or tortilla chips.

EASY CHIPOTLE HUMMUS RECIPE

Steps:

• In the bowl of a food processor fitted with the blade attachment, combine the chickpeas, water, tahini, lemon juice, olive oil, chipotles, garlic, and cumin. Pulse until smooth. Add the pimientos and pulse until they're chopped, with some texture (not puréed smooth).
• Transfer the hummus to a bowl. Stir in the cilantro and season to taste with salt and pepper.