I can’t believe summer has flown by so fast! What is the deal? I guess that’s just what happens when it’s full of weekend plans with friends, hikes, vacations, and family visits!
I’ll tell you one thing, the summer was definitely full of dips. Can I get an “Amen”!? The main one being hummus: My go-to snack, sandwich spread, sometimes even turned salad dressing. And… I buy it, all the time. I’m not even going to pretend that I’ll start making it at home every time, but I did have some chipotle peppers lying around and thought I should give it a go, since that’s our favourite flavour.
It’s spicy, smoky, and it is really easy… just combine in a food processor and blend away. Season to taste, and then dip your heart out. Spicy Chipotle Hummus bliss, I tell ya.
You can really customize this to your liking and spice level. If you’ve ever had chipotle peppers, you know they are pretty damn spicy, so you’ve been warned! Start with one pepper if you only like a tiny bit of spice, and skip the additional adobo sauce! But if you’re a full fledged spice junky, go for it all and keep your sweat band handy. I like a lot of spice if I’m going to use it as a spread for sandwiches or veggie burgers, and less spicy if I’m just going to eat it straight with veggies or chips. But do what you want, it’s your dip!
Either way, its tasty, so easy, super healthy, and the perfect transition from summer to fall when things start to cool down.
Enjoy! Let me know what you think in the comments below! And be sure to take a picture and #insightfulbite on Instagram so I can see your creations!
Hope you’ve had a great summer!
| Chipotle Hummus | Print |
- 1 14 oz can of chickpeas, drained and rinsed (about 1 and ¾ cup chickpeas)
- 2 chipotle peppers from a can of chipotle peppers in adobo sauce, seeds removed
- ½ teaspoon of salt
- 1 teaspoon lemon juice
- 2 tablespoons olive oil
- 2 tablespoons room temperature water
- 2 tablespoons tahini (optional)*
- 2-4 teaspoons of adobo sauce from the can of chipotle peppers (optional, depending on spice preference)
- Place all ingredients except the adobo sauce in a food processor and blend/puree until smooth and creamy.
- Taste to test the spice level. Add additional adobo sauce 1 teaspoon at a time until it's as spicy as you'd like it. I prefer about 2-3 teaspoons, which has a pretty good kick to it!
- Season to taste with salt and additional lemon juice, if desired.
- Hummus will keep in an airtight container in the refrigerator for about 5 days.
