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 recipe!
Hummus is one of my son’s favorite snacks to keep on hand. He usually spreads it in wraps as an extra flavor (and protein!) boost. Lately, though, he’s been creating a hummus egg plate by spreading hummus on a small plate, then topping it with fried eggs and beet kraut. He’s replicating a meal that I made in one of those late night, everyone’s hungry and nobody planned dinner moments. (I know you know what I’m talking about here.)
Turns out, it was good enough to repeat! This spicy hummus recipe kicks up the flavor a bit.
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.
Expanding our repertoire with this spicy hummus recipe
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. This roasted red pepper hummus is another winner, if you’re looking for a less spicy hummus recipe.
Making this chipotle hummus recipe
- Soak one cup 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 about 4″ of water.
- Gently boil for about an hour or until beans are soft.
Using canned beans
You can also use canned beans for this recipe. If you don’t can your own, you can use convenient canned beans, though not quite as inexpensive as starting with dried beans. Be sure to opt for canned beans that are not lined with BPA.
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Spicy Hummus Recipe
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.
Drain beans, reserving some liquid. Put beans in food processor with tahini, lemon juice, chipotle pepper, garlic, and cumin. 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.)
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.
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.