Spicy Hummus with Chipotles adds a smoky flavor and a kick of spice that brings a simple hummus recipe to a new level.
Hummus is a versatile dish that is easy to love. It makes a wonderful dip for toasted pita squares, tortilla chip or veggie sticks or can be used as a spread for toasted crostini or sandwiches. The basic recipe, featuring pureed garbanzo beans, or chickpeas, combined with the mild nutty flavor of toasted sesame seeds in the tahini paste, is perfect all by itself, almost.
Once becoming a fan of hummus, the temptation to experiment with flavors is unyielding. I’ve found tons of varieties on grocery store shelves including everything from garlic, roasted red pepper, cilantro and jalapeño or spinach and artichoke. The possibilities are endless.
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While traveling through Mexico we decided to try our hands at making a few hummus varieties, and the Hummus with Chipotles in Adobo Sauce became a family favorite. Chipotles in adobo sauce are a frequent ingredient used in Mexican cooking. They are sold in small cans and generally used sparingly as the flavor is spicy and intense.
Chipotles are smoked jalapeño peppers that are dried and combined with other dried chiles, such as ancho or guajillo. The dried chilies are ground into a paste along with other fragrant ingredients such as cinnamon, clove, garlic, pepper and Mexican oregano.
While the canned version is good, if you are a fan of Chipotles in Adobo Sauce, making them at home is easy and the flavor is so much better.
The mixture is joined with vinegar and is used to flavor sauces (such as red enchilada sauce) or added to stews or liquids when making slow cooked meats. We use adobo in our Beef Barbacoa, Red Enchilada Sauce, and Chicken with Pineapple and Chipotle BBQ Sauce recipes. We love the sweet smoky flavor and spiciness. So we thought, why not try it in hummus. The results are delicious!
Here are a few additional appetizer recipes from our collection of International recipes inspired by our travels:
- 14 Ounces (400 g) Cooked Garbanzo Beans (Chickpeas)
- 1-2 Chiles in Adobo Sauce
- 1/4 Cup (60 ml) Water
- 3 Tablespoons (45 ml) Olive Oil
- 2 Tablespoons (28 g) Tahini Paste
- Juice 1/2 Lime
- 3 Sprigs Chopped Cilantro
- 1 Clove Garlic, Peeled
- 1/4 Teaspoon (1.5 g) Salt
- Additional Cilantro as a Garnish
- Add 1 chile and 1/2 of the water to a blender or food processor
- Add the remainder of the ingredients and blend until combined
- Taste and adjust the flavor. Add another chile and additional salt if desired. For a smoother consistency, add additional water
- Blend until smooth
- For best results, store in a covered container in the refrigerator so that the flavors will combine (1 - 2 hours)
Amount Per Serving Calories 83Total Fat 3.4gSodium 6mgCarbohydrates 10.4gFiber 3gSugar 1.8gProtein 3.4g
Here are a few additional dips and appetizer dishes you might enjoy!