Chipotle Hummus
A simple smoky plant-based hummus made of garbanzo beans and seasoned with smoky chipotle peppers, fresh garlic and lime juice, ground chipotle pepper, and smoked paprika. Great with oven-roasted corn tortilla chips, pita chips, toast, rice cakes, sandwiches, veggie bowls, or as a dip for fresh vegetables and more.
Equipment
- Pressure Cooker
- food processor or blender
Ingredients
- 1 cup dry garbanzo beans or 2 cups cooked and drained*
- 1 tsp baking soda
- Enough to and cover the beans twice*
- 2 Tbsp tahini**
- 1-2 (canned) chipotle pepper(s) in adobo sauce***
- 3 sun-dried tomatoes
- 2 Tbsp fresh lime juice 1-2 limes
- 1-2 Tbsp water
- 2 Tbsp chopped cilantro
- 2-3 cloves of garlic
- ¼ tsp chipotle chili powder optional
- ¼ tsp smoked paprika
- salt and pepper to taste optional
- garnish optional: crushed red pepper, chipotle pepper, minced garlic, or fresh lime juice
Instructions
Instant Pot Bean Instructions
- Rinse the dry beans well in water.
- Transfer the beans to a bowl and pour in at least four cups of water and 1 tsp baking soda, and soak for 8 hours or overnight.
- Rinse the soaked beans well.
- Transfer the soaked beans to the Instant Pot, cover with water, and secure the lid.
- Cook for 10 minutes using the High Pressure setting, allowing the pressure to release naturally.
- Remove the lid and allow to cool for at least 10 minutes.
- Drain and rinse the chickpeas well. Remove and discard any loose skins.
Chipotle Hummus Instructions
- In a food processor or high-speed blender, combine all of the ingredients together, starting with 1 chipotle pepper Then process until whipped and smooth, about 1-2 minutes. You may need to scrape the sides a couple of times.
- Add in 1-3 Tbsp water, if needed, to achieve desired consistency. It should be mostly smooth.
- Taste and adjust seasonings, as desired. Add in another chipotle pepper or a little chipotle chili powder if you prefer it spicier.***
- Garnish with chopped cilantro, smoked paprika, crushed red pepper flakes, or chipotle chili powder, if desired.
- Serve with oven-roasted corn tortilla chips, pita chips, toast, rice cakes, sandwiches or wraps, veggie bowls, as a dip for fresh vegetables, and more.
- Store any remaining hummus covered in the refrigerator for up to one week.
Notes
* I like using garbanzo beans because hummus is traditionally made with garbanzo beans. You can easily substitute them for any kind of pale bean, including navy beans, great northern beans, or cannellini beans. 1 can is equivalent to 1 ½ cups cooked chickpeas.
I use dry beans because they store well, are inexpensive, and do not contain salt. I like soaking them in water overnight to increase their digestibility and improve nutrient retention.
I also like cooking them in a pressure cooker since they take less time and come out perfectly cooked every time. If you don’t have a pressure cooker, rinse, soak, and cook according to the package directions.
Whenever making hummus, adding some baking soda helps soften the garbanzo beans, resulting in a creamier hummus.
** Tahini is roasted sesame seed paste. If you don’t like tahini or can’t eat sesame seeds, you can use another neutral seed or nut butter, such as sunflower butter or cashew butter. You can also omit it altogether, though this will affect the flavor and consistency.
*** Chipotle peppers can be quite spicy. I recommend starting with 1 pepper, seeds removed, unless you like spicy foods. You can always add more.