Spicy Chipotle Hummus (10 Minutes!) from Minimalist Baker

Ingredients

• 1 (15-oz.) can chickpeas (NOT drained)
• 2-4 cloves garlic (depending on how garlicky you prefer it)
• 1/2 cup tahini (see our tahini review for our favorite brands)
• 2-4 whole chipotle peppers in adobo sauce
• 2-3 Tbsp fresh lemon juice
• 3/4-1 tsp sea salt (depending on how salty you prefer it)
• 1-2 Tbsp extra virgin olive oil

• Instructions

  • In a small saucepan, combine the undrained chickpeas and whole garlic cloves. Bring to a boil, then reduce to a simmer for 4-5 minutes.
  • NOTE: Reserve 1/2 of the chickpea liquid to add in as needed while blending.
  • Add the other 1/2 of the chickpea liquid and the chickpeas and garlic to a food processor or blender and process with tahini, chipotle peppers (start with the lesser amount), lemon juice, and salt. Stream in olive oil while mixing.
  • Process until smooth and creamy, scraping down sides as needed. Add more of the reserved chickpea liquid as needed for a creamier texture.
  • Taste and adjust seasonings as you prefer, adding more lemon juice for brightness or more chipotle peppers for smokiness and spice.
  • Garnish with a little more olive oil and smoked paprika, and serve with veggies, crackers, naan, or in bowls or sandwiches (recipe coming soon!). Leftovers keep in the refrigerator for up to 1 week or more. It tastes even better refrigerated, as it has time to thicken up and develop in flavor.

  Nutrition (1 of 8 servings)

  Serving: 1 (three-tablespoon serving) Calories: 187 Carbohydrates: 9.9 g Protein: 6.1 g Fat: 14.9 g Saturated Fat: 2.1 g Polyunsaturated Fat: 5.3 g Monounsaturated Fat: 6.4 g Trans Fat: 0g Cholesterol: 0mg Sodium: 321mg Potassium: 115 mg Fiber: 4.3 g Sugar: 1.6 g Vitamin A: 57 IU Vitamin C: 1.7 mg Calcium: 27 mg Iron: 1.5 mg