Chipotle Hummus

Lately, I’ve been putting hummus on absolutely everything.  It’s great with veggies and crackers (the usual suspects), fantastic on sandwiches, and it’s even good mixed in with quinoa as the “sauce.”  I think I might try it mixed into my favorite mac and cheese next!

Chipotle Hummus | cooking ala mel

This time, I made chipotle hummus for a bit of a smoky kick.  It’s easy to control the heat in this recipe by varying the amount of chipotle peppers you use, so if you aren’t a fan of spicy things, you can still enjoy this hummus with the flavor from the peppers.

Chipotle Hummus | cooking ala mel

With the the big game coming up, hummus is always a good idea to serve up with veggies, chips, crackers, pretzels, etc.  It’s always a hit, and it’s a healthier choice, especially when you’re eating it with veggies!

Chipotle Hummus | cooking ala mel

This particular chipotle hummus would go great alongside guacamole on the dip spread.  That’s definitely what we’ll be having!  This roasted garlic hummus is also a really great hummus for dipping!

What are your favorite game day foods?

Chipotle Hummus

yields about 1 quart (4 cups)

Chipotle Hummus

  • 2-15 oz. cans chickpeas, drained & rinsed
  • 1/3 cup tahini (sesame seed paste)
  • 1 lemon, juiced
  • 1/3 cup water
  • 3 Tbsp olive oil
  • 1/2 tsp ground cumin
  • 1/4 tsp paprika
  • 1/8 tsp pepper
  • 3/4 tsp salt
  • 2 cloves garlic, minced
  • 2-3 chipotle peppers in adobo, minced
  • 2 Tbsp adobo sauce (from can of peppers)
  • olive oil, for drizzling
  • crushed red pepper flakes, for sprinkling (optional)

In the bowl of a food processor, combine all of the ingredients (except for the olive oil for drizzling), adding only 2 chipotle peppers to start. Process until smooth.

Taste and add another chipotle pepper if you prefer it a bit more spicy; process again until smooth.

Scoop into a bowl for serving, and drizzle with olive oil and crushed red pepper flakes.

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