Deliciously Spicy Hummus Recipe

This spicy hummus recipe is a spinoff of our favorite hummus recipe. It’s easy to make and a great addition to wraps or game day appetizers. Even the hot wings crowd will love this healthy chipotle hummus!

Looking for more easy and healthy snack ideas? Check out this collection of homemade appetizers.

spicy hummus in brown bowl from above

This chipotle hummus recipe is a spinoff of our favorite easy hummus recipe. It’s still just as easy to make, but sometimes you’ve just gotta change things up. This version is a great option for game day, too, and it doesn’t come in plastic. (It’s a good substitute for Sabra’s Supremely Spicy Hummus, if that’s the one you love.)

This roasted red pepper hummus is another winner, if you’re looking for a less spicy hummus recipe. And be sure to try this beautiful green fava bean hummus!

Spicy Hummus

This is a low fat, high-protein, vegan hummus recipe that is far superior to store bought hummus. Plus, it’s inexpensive to make at home. Serve it with pita bread or fresh veggies as an appetizer or light lunch.

It’s got a little kick, so even the folks who might balk at vegetarian fare will find this flavorful and delicous.


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ingredients for making hummus: garbanzo beans, tahini, lemon juice, garlic

A few pantry ingredients is all it takes to whip up a batch of this chipotle hummus.

Ingredients:

Garbanzo beans Traditional hummus is made with a base of finely processed garbanzo beans, aka chickpeas. You can use canned beans or prepare your own starting from dry beans for an easy pantry recipe.

Tahini This sesame seed paste can be expensive to buy, though a jar does go a long way. It’s also a hummus ingredient that many households won’t have on hand. (Once you get in the habit of making this hummus recipe, you’ll make sure it’s in your pantry!) I know a woman who dislikes the flavor of tahini and uses ricotta cheese instead.

Chipotle pepper This ingredient determines the spiciness of the hummus and adds a smoky flavor. The recipe calls for using half of a canned chipotle pepper; feel free to add more if you like it hot!

Lemon juice  Use fresh lemons if you have them. If not, bottled is fine. The amount on this is variable, depending on just how tangy you like your hummus spread. If you need more liquid for the recipe but don’t want to use the full amount of lemon, add some reserved water from the beans.

Garlic cloves  Definitely use fresh garlic for this — garlic powder just won’t cut it. I’m a fan of a very garlicky hummus recipe and often add a few extra cloves for extra kick.

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Cumin  This seasoning gives this easy hummus recipe a little earthy depth.

Salt Use your favorite table salt or sea salt.

chipotle pepper dumping into food processor

Combine ingredients in the bowl of a food processor.

Making this Spicy Hummus

If you start with dry garbanzo beans for this spicy hummus recipe, its super budget friendly. You can cook them on the stove top, or use an Instant Pot. [Instant Pot instructions here.]

  • Soak one and a half cups of dry garbanzo beans overnight, making sure they’re covered by about 4″ of water.
  • Drain and rinse beans.
  • Put beans in a stock pot, again covering them with several inches of water.
  • Gently boil for about an hour or until beans are soft.
  • Drain.

You can also use canned beans for this recipe. If you don’t can your own, you can use convenient canned beans, though that’s not quite as inexpensive as starting with dried beans. Be sure to opt for canned beans that are not lined with BPA if you’re concerned about adding extra chemicals to your diet.

To prepare the hummus, you’ll need a food processor or blender to create a creamy smooth consistency. 

Simply combine all of the ingredients in the bowl of a food processor or blender carafe and whiz until smooth. 

hummus in a brown bowl

Serving

This is one of those appetizers that also makes for a delicious light meal. It’s high in protein, it’s filling and healthy. Middle Eastern fare calls for serving this with pita chips or warm pita bread, but it’s delicious on crackers, toasted baguettes, or with fresh veggies for dipping, too. 

Garnish with cilantro and red pepper flakes, if desired.

Storing

Transfer leftovers to an airtight container and store in the fridge for up to a week. 

easy chipotle hummus

★ Did you make this spicy hummus recipe? Don’t forget to give it a star rating below!

bowl of spicy hummus from above.

Easy & Healthy Spicy Hummus Recipe

Yield: 4 cups
Prep Time: 5 minutes
Process Time: 5 minutes
Total Time: 10 minutes

This spicy chipotle hummus recipe is a spinoff of our favorite hummus recipe. It's still just as easy to make, but sometimes you've just gotta change things up.

Ingredients

  • 4 cups cooked garbanzo beans
  • 3 tablespoons tahini
  • 1/2 cup lemon juice
  • 1/2 chipotle pepper in adobo sauce
  • 4 large garlic cloves, pressed
  • 1 teaspoon ground cumin
  • sea salt
  • pepper
  • extra virgin olive oil, optional

Instructions

  1. If you're using canned beans, drain them and reserve some liquid.
  2. Put beans in food processor with tahini, lemon juice, chipotle pepper, garlic, and cumin.
  3. Process until smooth. Add some of the reserved liquid or water if necessary. Add salt and pepper to taste. (I use about a half-teaspoon of each.)
  4. Store in fridge if you won't be serving it right away. Drizzle with a bit of olive oil before serving, unless you prefer a lower fat, oil-free hummus.

Notes

To use dry garbanzo beans: Soak one pound of beans overnight, making sure they’re covered by about 4″ of water. Drain and rinse beans. Put beans in a stock pot, again covering them with about 4″ of water. Gently boil for about an hour or until beans are soft. Drain. Use four cups of cooked beans in recipe and freeze the rest for next time. 1 cup of dried beans will make about 3 cups of cooked beans.

The recipe calls for using half of a canned chipotle pepper; feel free to add more if you like it hot!

Nutrition Information:
Yield: 8 Serving Size: 1 grams
Amount Per Serving: Calories: 103Total Fat: 2gUnsaturated Fat: 0gSodium: 298mgCarbohydrates: 16gFiber: 4gProtein: 5g

Did you make this recipe?

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Originally published in October, 2016; this post has been updated.

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About the author: Kris Bordessa is an award-winning National Geographic author and a certified Master Food Preserver. If you want to send Kris a quick message, you can get in touch here.

7 comments… add one
  • Nina Sep 8, 2021 @ 7:45

    The ingredient just says “make your own”. How much Tahini should we use?

    • Kris Bordessa Sep 12, 2021 @ 8:35

      Thanks for alerting me to that – it’s been fixed!

  • keekrock Dec 1, 2019 @ 18:09

    So yummy. I doubled the Chipotle, as I like mine almost painfully spicy, and it was delicious. I used Chipotle in adobo sauce, and would recommend removing the seeds, as they don’t really process out in the Vitamix.

    • Kris Bordessa Dec 1, 2019 @ 18:21

      Ah, glad you liked it EXTRA spicy!

  • Michelle Mar 24, 2018 @ 18:56

    Delicious!
    Great for parties or just a yummy snack!

  • Linda Kaaz Dec 10, 2016 @ 9:40

    Roasted red Pepper Hummus is great as well. Must try this one!

  • Sarah Oct 28, 2016 @ 14:07

    Sounds yummy! If only I weren’t the only hummus eater in my house! I can never seem to eat a whole recipe by myself 🙂

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