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.
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 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.
5 Easy Steps to Transform Your Pantry!
Ready to switch from store bought to homemade? Let me help you make some changes! Grab my FREE five-part guide to getting started.
The Handcrafted Pantry
Ready to DIY your pantry with healthier ingredients? Check out my ebook, The Handcrafted Pantry! Filled with delicious recipes for some of your favorite condiments, snacks, and toppings, it’s the guide you need to start skipping packaged products and embrace homemade.
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.
Cumin — This seasoning gives this easy hummus recipe a little earthy depth.
Salt — Use your favorite table salt or sea salt.
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.
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.
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.
Transfer leftovers to an airtight container and store in the fridge for up to a week.
★ Did you make this spicy hummus recipe? Don’t forget to give it a star rating below!
- If you're using canned beans, drain them and reserve 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. 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