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The first time I had hummus at The Prado in San Diego’s historic Balboa Park, I knew it was the gold standard by which all future hummus would be judged. Their hummus is dense and creamy with a subtle chipotle spice. Freshly baked flat bread crisps, arranged like a bouquet on each mosaic table beg you to begin munching as soon as you sit down. Hummus was novel back then. Now, hummus is everywhere. And thankfully so is tahini, the sesame paste that makes hummus hummussy. Years later, after making countless blenders full of hummus, I’ve developed this Chipotle Hummus Recipe which I think meets the gold standard of The Prado. And best of all, there’s no nasty drive to San Diego on the 405 required.
Ingredients for Chipotle Hummus:
1 can (15 oz) Chickpeas/Garbonzo Beans (liquid reserved)
4 tbsp tahini
4 tbsp olive oil
1/2 – 1 tsp chipotle chili powder
1/2 – 1 tsp cumin
1/4 red bell pepper (about 5 strips)
5 cloves garlic
2 slices onion
juice of one lemon
salt and pepper
NOTES: This recipe makes two and a half cups hummus. Toasted pine nuts, a squeeze of lemon and olive oil finish the dish. Flavors intensify over time. For best flavor, make in advance and chill completely before serving. For a mild hummus, consider reducing garlic to 3 cloves and use 1/2 teaspoon each chipotle chili powder and cumin; for spicy, increase to 1 teaspoon of each.
Prepare the vegetables. Heat a dry skillet to medium high and roast red bell pepper, onion and whole garlic cloves until desired level of char. When cool, squeeze garlic cloves from skin.
Prepare the chickpeas. Drain chickpeas, reserving liquid. Some hummus aficionados swear that you need to remove the transparent “shell” from each bean. I say, turn the blender up higher. However, I do recommend shelling chickpeas if used as a garnish. Looks like a little garbonzo butt!
Prepare the hummus. Add all ingredients to blender (with the exception of about 20 chickpeas) and combine. Add reserved chickpea liquid as needed for consistency (about 4 tbsp). Blend until mixture runs freely through processor and an inverted tornado has formed. Hummus should be smooth and creamy.
For best results, cover and chill for at least an hour. Garnish with toasted pine nuts (or reserved chickpeas shown above), a drizzle of olive oil, a sprinkle of chipotle chili powder and flat leaf parsley. Serve with flat bread, pita bread, pita chips or even tortilla chips and of course, carrots, celery, cucumber and other veggies.
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Your hummus sounds spicy & delish! It’s helpful to have hummus in the fridge so I’m more likely to eat the veggies in my CSA box. Hummus makes a plate of raw kohlrabi sticks so much more appealing. And your advice to turn the blender up higher made me laugh, reminds me of Nigel Tufnel and his “one louder.”
Hi Margie! I’m with you – hummus can make just about any veggie more appealing :) I’ll have to put the raw kohlrabi sticks to the test. And just so you know… anyone that makes a Spinal Tap reference on my blog… well, let’s just say you’ve scored some serious bonus points!! xoxoxo
I have to get some chipotle powder. This looks so good. We eat alot of hummus here.
Hi Angie,
Hummus is the new Ranch dressing isn’t it? Way better for kids too… I find my chipotle powder at Cost Plus World Market – great selection, really reasonable prices too. I’d love to know if you give this a try :)
Hummus makes a great face mask once or twice a month. Leave on for 30 minutes then remove (don’t use spicy hummus for this application.)
Chipotle and hummus sounds like a great blend, I must try! I thought I was the only one who added the chickpea liquid to hummus, this is crucial, it makes it so much more flavorful! xo
Hey, I made this yesterday. I found the chipotle powder at Publix, they just started carrying it. It is to die for, loved it! I did make the beans from dry, and left out the red pepper, cause I forgot to pick one up. I usually use paprika, sumac and cumin. This was a great change, so much better than that store bought stuff. I’m going to get a bunch of veggies to cut up for tonight, and that’s dinner.
Thanks.
Chipotle Hummus is a nice spicy Recipe.
Angie, You rock! Thanks for trying the hummus and sharing your changes :) I’ll have to try your paprika, sumac and cumin combo. xoxo
I left my house, went to the store, got the ingredients I was missing, and I’m about to make this. I know it’s going to be just like this.
http://www.youtube.com/watch?v=o1-ndsRPxbM
Delicious hors d’oeuvres.
Thanks for the awesome recipe :)
Sweet! Let me know how it goes, Kristina!
Hi Sara,
This looks very good. Chipotle and other smoked paprikas have wonderful depths of flavour and I use them quite a lot. I have this big bag of dried chickpeas. Do you have any idea what modifications might be needed if you don’t use canned chickpeas (other than obviously the soaking and cooking of the chickpeas)?
Hi Foodjunkie, Chickpeas in a can are soaked and cooked – and they have salt added. If you are starting with dried chickpeas, be sure they are cooked, tender to your liking. Additional salt will be needed. Hope this helps!
I made this up today and it turned out very nice. I like smokey flavour so I added a bit of smoked paprika and used smoked salt (salish) for the salt. A drizzle of sesame oil goes nicely with this as well.
Nice touches, Foodjunkie!