Classic & Chipotle Hummus + Variations


Here is what you will need:

First, rinse and drain the chickpeas. IMG_0920

Put them into the food processor.

Blend it just by itself first. IMG_0922

Mince up a clove of garlic.


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Classic Hummus Recipe

  • 1 1 lb & 15 oz can of chickpeas
  • 1/4 cup water
  • 1 clove garlic
  • 2 tbsp extra virgin olive oil (plus more for the top)
  • 2 tbsp tahini
  • lime or lemon juice
  • salt to taste
  • cayenne pepper to taste and/or for topping

Blend the chickpeas by themselves first, then blend them with water. Mince a clove of garlic and add in to the chickpeas. Add the lime juice, a really easy way to juice them (as shown above) is by using tongs. It seriously makes juicing limes a thousand times easier. Add in the tahini, extra virgin olive oil, salt, and cayenne pepper and blend. Then pour into a container or bowl and drizzle on some extra oil and pepper, leave in the fridge to set.

Chipotle Hummus Recipe

  • 1 classic hummus recipe
  • 1 chipotle pepper with liquid


-Avocado: Blend in1/4-1/2 of an avocado to the hummus

-Roasted Red Bell Pepper: Roast a bell pepper in a 400 degree oven for 40 minutes, rotating a fourth of the way every 10 minutes, or until skin is black, then let cool for a little bit and peel off the skin and blend with the hummus

Garlic: Blend in more garlic or blend in some garlic sauce by blending garlic,oil, and salt to a paste

-Roasted Tomato: Same method as the roasted red bell pepper

-Sun Dried Tomato: Blend in 3 sun-dried tomatoes

-Roasted Garlic (This is really delicious): Roast a head (or clove, depending on how garlicy you want it) in a 400 degree oven for 30 minutes. Wrap in foil before roasting.

-Sriracha, if that’s how you roll: You know what do to ;D

Enjoy this hummus with pita bread, pita chips, carrots, cucumbers, fresh bell peppers, as a spread in sandwiches, there are literally endless possibilites.


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5 thoughts on “Classic & Chipotle Hummus + Variations

  1. Hi there, In Israel and all over the Middle East – Hummus is a basic, staple food in its basic form (feel free to visit my new blog here and view my recipe). But over the past decade or so it has become only the base for so many delicious, nutritious recipes.

    • Yeah I’ve noticed that too. I like that so many people now are staring to open up to different foods and now use those foods to create new, exciting foods. And I checked out your version and I like I how used uncanned chickpeas, I know that’s how its usually done but I’ve always done it with canned chickpeas. Thanks for the comment!

  2. Pingback: Spicy Black Bean Chipotle Hummus | The Veggie Slaughterhouse

  3. Pingback: Roasted Red Pepper Hummus | Baker's Craze

  4. Pingback: Cauliflower Vegetable Tart Casserole | Baker's Craze

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