I’ve been trying to make this recipe for weeks.
In fact, for the past several days I had all the ingredients sitting out on the kitchen counter believing that the inconvenience of the used up counter space would force this hummus to be made. But last week had different plans for me. One by one the kids and I were knocked off our feet by an unrelenting sickness, followed by 4 sleepless nights, ensuing drama from my Airbnb guests, and resulting in your darling vegan becoming completely useless. It was full-on survival mode last week.
But somehow (I’m really not sure how) we made it through the week and over my kid-free weekend I focused on two things: recovery and spicy chipotle hummus.
The recovering part was great. Having just wrapped up my final semester of school, I allowed myself to take it easy. Now usually taking it easy takes great effort on my part but this week I could not have embraced it fuller. Taking it easy included getting Ethiopian take-out, some hot soaks, and binge watching This Is Us. And while I’m not back to 100%, thanks to all that rest and relaxation, I am ready for this week.
Bring it on, Monday!
The Spicy Chipotle Hummus part was pretty fantastic, too. With a little experimenting, tasting, and tweaking, I was able to take those ingredients and come up with this smokey and spicy hummus recipe. And I finally was able to cleared up some counter space while doing so!
This hummus is a variation of my Roasted Garlic Hummus, an old favorite. It can be whipped together in just a few minutes for a flavorful dip, spread, or appetizer, which gives you plenty more time to focus on rest and relaxation.
So heat up your kitchen today with this spicy chipotle hummus.
- 1 can chickpea, drained and liquid reserved
- 2 tablespoons tahini paste
- 2 tablespoons olive oil
- 2 tablespoons reserved chickpea liquid
- 3-4 cloves garlic
- 1-2 chipotle peppers in adobo sauce
- juice of 1 lime
- 3/4 teaspoon cumin
- 1/4 teaspoons paprika
- salt to taste
- In a food processor combine all the ingredients. Blend until very smooth, scraping down the sides as needed.
- Serve with desired toppings and crackers, pita, or vegetables.
- Store in an airtight container in the refrigerator for up to 5 days.
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