Best 12 Worlds Best Chipotlegarlic Hummus Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Chipotle-garlic hummus, a vibrant and flavorful dip, is an easy-to-make culinary delight that's perfect for any occasion. With the right combination of pantry staples and exotic ingredients, you can create a tantalizing spread that will impress your friends and family. This article provides a step-by-step guide to crafting the world's best chipotle-garlic hummus, allowing you to indulge in a creamy, smoky, and slightly spicy dip that's sure to leave a lasting impression.

Here are our top 12 tried and tested recipes!

BEST HUMMUS



Best Hummus image

Learn how to make the best homemade hummus! It's creamy, dreamy and light. This hummus recipe is easy to make-no peeling chickpeas or overnight soak required. Recipe yields about 2 cups.

Provided by Cookie and Kate

Categories     Dip

Time 40m

Number Of Ingredients 10

1 can (15 ounces) chickpeas, rinsed and drained, or 1 1/2 cups cooked chickpeas
1/2 teaspoon baking soda (if you're using canned chickpeas)
¼ cup lemon juice (from 1 ½ to 2 lemons), more to taste
1 medium-to-large clove garlic, roughly chopped
1/2 teaspoon fine sea salt, to taste
1/2 cup tahini
2 to 4 tablespoons ice water, more as needed
1/2 teaspoon ground cumin
1 tablespoon extra-virgin olive oil
Any of the following garnishes: drizzle of olive oil or zhoug sauce, sprinkle of ground sumac or paprika, chopped fresh parsley

Steps:

  • Place the chickpeas in a medium saucepan and add the baking soda. Cover the chickpeas by several inches of water, then bring the mixture to a boil over high heat. Continue boiling, reducing heat if necessary to prevent overflow, for about 20 minutes, or until the chickpeas look bloated, their skins are falling off, and they're quite soft. In a fine-mesh strainer, drain the chickpeas and run cool water over them for about 30 seconds. Set aside (no need to peel the chickpeas for this recipe!).
  • Meanwhile, in a food processor or high-powered blender, combine the lemon juice, garlic and salt. Process until the garlic is very finely chopped, then let the mixture rest so the garlic flavor can mellow, ideally 10 minutes or longer.
  • Add the tahini to the food processor and blend until the mixture is thick and creamy, stopping to scrape down any tahini stuck to the sides and bottom of the processor as necessary.
  • While running the food processor, drizzle in 2 tablespoons ice water. Scrape down the food processor, and blend until the mixture is ultra smooth, pale and creamy. (If your tahini was extra-thick to begin with, you might need to add 1 to 2 tablespoons more ice water.)
  • Add the cumin and the drained, over-cooked chickpeas to the food processor. While blending, drizzle in the olive oil. Blend until the mixture is super smooth, scraping down the sides of the processor as necessary, about 2 minutes. Add more ice water by the tablespoon if necessary to achieve a super creamy texture.
  • Taste, and adjust as necessary-I almost always add another 1/4 teaspoon salt for more overall flavor and another tablespoon of lemon juice for extra zing.
  • Scrape the hummus into a serving bowl or platter, and use a spoon to create nice swooshes on top. Top with garnishes of your choice, and serve. Leftover hummus keeps well in the refrigerator, covered, for up to 1 week.

Nutrition Facts : ServingSize 1/4 cup, Calories 151 calories, Sugar 1.5 g, Sodium 224.9 mg, Fat 10.6 g, SaturatedFat 1.5 g, TransFat 0 g, Carbohydrate 11.1 g, Fiber 3.4 g, Protein 4.9 g, Cholesterol 0 mg

CLASSIC HUMMUS WITH FRIED CHICKPEAS AND PARSLEY OIL



Classic Hummus with Fried Chickpeas and Parsley Oil image

The base of this dip is a beautiful classic hummus recipe that can be dressed up in so many ways. If you are very short on time, substitute store-bought hummus and fry up canned chickpeas.

Provided by Food Network Kitchen

Categories     appetizer

Time 9h40m

Yield 8 servings

Number Of Ingredients 11

12 ounces dried chickpeas (about 2 cups)
2 teaspoons baking soda
1 cup packed fresh parsley leaves (about 1 bunch)
3/4 cup tahini
Zest of 1 lemon and juice of 2 lemons (about 1/3 cup juice)
2 cloves garlic
Kosher salt
1/4 to 1/2 cup ice water1 cup extra-virgin olive oil
1/4 teaspoon ground cayenne
1/4 teaspoon ground cumin
Warm pita wedges, for serving

Steps:

  • Cover the chickpeas with 4 cups water in a large pot with 1 teaspoon baking soda and refrigerate 8 hours or up to overnight to soak.
  • Strain the chickpeas and discard the soaking liquid. Rinse the chickpeas and return them to the pot. Add the remaining teaspoon baking soda and water to cover by about 3 inches over the chickpeas. Bring to a boil over high heat, then turn the heat down to a simmer and cook, skimming off and discarding any foam that rises to the surface. Cook the chickpeas until tender but still hold their shape, about 30 minutes. Remove 1 cup of chickpeas from the pot with a slotted spoon. Drain well and reserve on a paper towel-lined plate to dry. Continue cooking the remaining chickpeas until they are mostly intact and soft and creamy (not crumbly) when pressed between a thumb and forefinger, about 10 minutes more. If the liquid boils off too much while cooking, add more water to cover and continue to cook.
  • Meanwhile, make the parsley oil. Bring a small pot of water to a boil. Add the parsley leaves and cook 10 seconds, then drain. Immediately run the parsley under very cold water to cool it completely, 30 seconds to 1 minute. Squeeze out the excess liquid and then transfer to a paper towel-lined plate to dry.
  • When the chickpeas are done cooking, strain them and discard the liquid. Let the chickpeas sit in the strainer to drain and dry out for 5 minutes. Put the chickpeas in the bowl of a food processor along with the tahini, lemon juice, garlic and 1 3/4 teaspoons salt and process until the mixture is a paste, scraping down the bowl as necessary. With the motor running, slowly pour in 1/4 cup of the ice water and continue to process, adding more water by the tablespoon as necessary, until the mixture is smooth and light, about 5 minutes. The hummus should be slightly loose because it will firm up as it sits.
  • Transfer the hummus to a shallow bowl and cover by lightly pressing plastic wrap directly onto the surface; set aside until ready to serve. (The hummus can also be made a day ahead and refrigerated. Bring to room temperature for 30 minutes before serving.)
  • Put the cooked parsley leaves in a blender along with 1/2 cup olive oil and puree until the parsley is fine and the oil green, about 5 minutes. Transfer the parsley oil to a small bowl and cover with plastic wrap pressed directly against the surface. Parsley oil can be used right away, or held at room temperature up to 6 hours
  • Just before serving, fry the chickpeas. Heat the remaining 1/2 cup oil in a medium skillet over medium-high heat for about 2 minutes. Pat the reserved chickpeas dry with a clean towel and carefully add them to the skillet. (The oil will bubble up for a few seconds.) Fry, shaking the pan occasionally, until browned and crisp, 7 to 9 minutes. Transfer the chickpeas to a paper towel-lined plate to drain. Immediately sprinkle with the lemon zest, cayenne, cumin and some salt; toss to coat.
  • Remove the plastic wrap from the reserved hummus. Make a shallow circular indentation with the back of a spoon in the center of the hummus. Mound the fried chickpeas in the center of the hummus. Drizzle with the parsley oil, spooning most of it around the edges of the hummus.

THE BEST HUMMUS



The Best Hummus image

This is a classic tahini-forward, bright and lemony hummus, and is similar to what you would find in Israel. We tried this recipe with from-scratch dried chickpeas as well as with canned, and the flavor and texture were only marginally better with the freshly cooked. And we saved 24 hours of prep time! So for a creamy, satisfying 15-minute hummus, we're going with the can.

Provided by Food Network Kitchen

Categories     main-dish

Time 15m

Yield 4 servings

Number Of Ingredients 9

One 15.5-ounce can chickpeas
2/3 cup tahini
1 clove garlic, finely grated
1/4 teaspoon ground cumin, plus more if desired
1/3 cup fresh lemon juice, plus more if desired
Kosher salt
Extra-virgin olive oil, for drizzling
Hot smoked paprika, for sprinkling
Toasted pita bread, pita chips or cut raw vegetables, for serving

Steps:

  • Drain the chickpeas in a medium mesh sieve, reserving the liquid. Reserve about 7 chickpeas for garnish.
  • Process the tahini, garlic and cumin in a food processor. With the motor running, slowly drizzle in 2/3 cup of the reserved chickpea liquid (if you don't have exactly 2/3 cup, add water until the total amount is 2/3 cup) and process until light and very creamy, 1 to 2 minutes. The mixture will appear broken at first but will come together after all the liquid is added and has been processed for a minute or two.
  • Add the chickpeas, the lemon juice and 1/2 teaspoon salt to the tahini mixture. Process until the mixture is extremely smooth, scraping down the sides occasionally, about 4 minutes. Thin with more water if you prefer a looser consistency. Taste and season with more salt, lemon juice or cumin as desired.
  • Spoon the hummus into a shallow bowl, making a well in the center, and drizzle liberally with oil. Top with the reserved chickpeas and sprinkle with paprika. Serve with pita bread, pita chips or cut raw vegetables.

CLASSIC HUMMUS



Classic Hummus image

Provided by Katie Lee Biegel

Categories     appetizer

Time 10m

Yield 8 to 10 servings

Number Of Ingredients 9

Two 15-ounce cans chickpeas, drained, liquid reserved
1/4 cup freshly squeezed lemon juice
1/4 cup tahini
1 teaspoon ground cumin
2 cloves garlic
1/2 cup extra-virgin olive oil, plus more for serving
1 teaspoon kosher salt
Smoked paprika, for serving, optional
Vegetable crudite and pita chips, for serving

Steps:

  • Put the chickpeas, lemon juice, tahini, cumin and garlic into a food processor and pulse until smooth. With the motor running, slowly pour in the oil in a steady stream. Add the salt and puree until very smooth. If the mixture is too thick, add some of the reserved chickpea liquid, 2 tablespoons at a time, until the desired consistency is reached.
  • To serve, transfer the hummus to a serving bowl and drizzle some olive oil over the top. Garnish with a sprinkling of smoked paprika if using, and serve with vegetables and pita chips for dipping.
  • Store leftover hummus in an airtight container in the refrigerator for up to 5 days.

HUMMUS



Hummus image

This is the best homemade hummus recipe -- and it's easy to whip up with very few ingredients.

Provided by Jennifer Segal

Categories     Appetizers

Time 20m

Yield About 3 cups

Number Of Ingredients 10

2 (15½ oz.) cans chickpeas
¼ cup freshly squeezed lemon juice, from 2 lemons
¼ cup sesame tahini, well stirred (preferably Joyva Sesame Tahini)
2 cloves garlic, roughly chopped
Heaping ¼ teaspoon cumin
⅛ teaspoon cayenne pepper
1 teaspoon salt
3 tablespoons extra virgin olive oil, plus more for drizzling
1 tablespoon freshly chopped parsley, for serving (optional)
Paprika, for serving (optional)

Steps:

  • Reserving the liquid from the cans, drain the chickpeas in a colander (no need to rinse them). Set a few chickpeas aside for garnishing the hummus.
  • In the bowl of a food processor fitted with metal blade, combine the chickpeas, lemon juice, tahini, garlic, cumin, cayenne pepper, salt, olive oil, and ⅓ cup of the reserved canning liquid. Process for several minutes until smooth and creamy. The hummus should hold its shape when you drag a spoon through it; add more liquid and process again if it seems too thick. Taste and add adjust seasoning, if necessary.
  • Transfer the hummus to a serving bowl. Use the back of a spoon to swirl a shallow well in the center. Drizzle a little olive oil in the well; sprinkle with parsley and paprika, then garnish with the reserved chickpeas. Serve at room temperature with pita bread, pita chips or crudités.
  • Make-Ahead Instructions: Hummus can be made and stored in a covered container in the refrigerator up to two days ahead of time. Bring to room temperature before serving.

Nutrition Facts : ServingSize 1/4 cup, Calories 98, Fat 4 g, Carbohydrate 12 g, Protein 5 g, SaturatedFat 1 g, Fiber 4 g, Sodium 225 mg

BEST HUMMUS



Best Hummus image

I serve this at least once a week with a chicken or steak meal or just as a quick snack. Learned from my late grandfather who was of Lebanese descent. Serve with fresh Arabic bread.

Provided by Reman9981

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Hummus Recipes

Time 10m

Yield 32

Number Of Ingredients 9

1 (15 ounce) can garbanzo beans (chickpeas), drained
3 tablespoons tahini
2 tablespoons olive oil
1 tablespoon fresh lemon juice
¼ cup water
3 cloves garlic, crushed
½ teaspoon ground cumin
1 pinch paprika
1 sprig fresh parsley, chopped

Steps:

  • Place garbanzo beans, tahini, olive oil, lemon juice, water, garlic, and cumin into a food processor and process until smooth, about 1 minute. Transfer to a bowl and sprinkle top of hummus with paprika and fresh parsley.

Nutrition Facts : Calories 27.3 calories, Carbohydrate 2.5 g, Fat 1.7 g, Fiber 0.6 g, Protein 0.7 g, SaturatedFat 0.2 g, Sodium 28.5 mg

CHIPOTLE HUMMUS



Chipotle Hummus image

Provided by Marcela Valladolid

Categories     appetizer

Time 10m

Yield 3/4 cup

Number Of Ingredients 9

One 15.5-ounce can garbanzo beans, rinsed and drained
2 tablespoons adobo sauce (from canned chipotles), plus additional for garnish
1 tablespoon fresh lemon juice
2 teaspoons sesame seed paste (tahini), optional
2 cloves garlic
1/3 cup olive oil, plus additional for garnish
Kosher salt and freshly ground black pepper
1 tablespoon chopped fresh cilantro
Serving suggestions: tortilla chips or crudites

Steps:

  • Put the garbanzo beans, chipotle adobo sauce, lemon juice, sesame paste if using and the garlic in a processor and blend until combined. With the machine running, add the olive oil until well incorporated.
  • Transfer the hummus to a medium bowl. Season with salt and pepper. Drizzle with olive oil and a few drops of chipotle adobo sauce, and garnish with fresh cilantro. Serve with tortilla chips or crudites.

SMOKY CHIPOTLE HUMMUS



Smoky Chipotle Hummus image

Don't spend your good money on tiny containers of store-bought hummus! Make your own! This recipe is a fun twist on traditional hummus recipes. The chipotle pepper and cumin lend a bit of heat and smokiness, while the cilantro brightens the flavor. Perfect for entertaining a crowd! Serve with pita chips and fresh vegetables.

Provided by SAVVYHOSTESS

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Hummus Recipes

Time 15m

Yield 20

Number Of Ingredients 13

2 (15.5 ounce) cans garbanzo beans, drained
½ cup water
¼ cup tahini (sesame-seed paste)
¼ cup fresh lemon juice
2 tablespoons olive oil
1 canned chipotle pepper in adobo sauce
2 cloves garlic
1 ½ teaspoons cumin
1 (7 ounce) jar roasted red bell peppers, drained
6 oil-packed sun-dried tomatoes, drained
½ cup chopped cilantro
½ teaspoon salt
ground black pepper to taste

Steps:

  • Place the garbanzo beans, water, tahini, lemon juice, olive oil, chipotle pepper, garlic, and cumin in the bowl of a food processor; blend until smooth. Add the red peppers, sun-dried tomatoes, cilantro, salt, and pepper. Pulse the mixture until the ingredients are coarsely chopped into the hummus base. Transfer to a serving bowl, cover, and chill until ready to serve.

Nutrition Facts : Calories 89.6 calories, Carbohydrate 11.9 g, Fat 3.7 g, Fiber 2.4 g, Protein 2.9 g, SaturatedFat 0.5 g, Sodium 235.3 mg, Sugar 0.4 g

SUPREMELY SPICY HUMMUS



Supremely Spicy Hummus image

I love to use this as a dip for pita bread.

Provided by Uncle Richard

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Hummus Recipes

Time 15m

Yield 8

Number Of Ingredients 11

¼ cup tahini
2 tablespoons olive oil
1 tablespoon lemon juice
1 tablespoon minced garlic
1 teaspoon cayenne pepper
½ teaspoon ground cumin
½ teaspoon salt
¼ teaspoon sesame oil
5 dashes hot pepper sauce (such as Cholula®)
1 (15 ounce) can garbanzo beans, drained and rinsed
2 tablespoons cold water

Steps:

  • Combine tahini, olive oil, lemon juice, garlic, cayenne pepper, cumin, salt, sesame oil, and hot sauce in a food processor or blender; blend until very smooth, about 3 minutes. Add garbanzo beans and blend for 2 minutes. Add water and blend for 3 minutes more. Chill in refrigerator.

Nutrition Facts : Calories 120.4 calories, Carbohydrate 10.2 g, Fat 8 g, Fiber 2.3 g, Protein 3.1 g, SaturatedFat 1.1 g, Sodium 275.7 mg, Sugar 0.1 g

1-STEP CHIPOTLE HUMMUS



1-Step Chipotle Hummus image

[DRAFT]

Provided by Food Network

Yield 2 Cups

Number Of Ingredients 3

1 (16-ounce) container store-bought hummus (about 2 cups)
2 tablespoons TABASCO® brand Chipotle Pepper Sauce
Pita chips or raw vegetables

Steps:

  • Mix together hummus and TABASCO® Chipotle Sauce until well combined. Serve immediately with pita chips or raw vegetables or refrigerate until ready to use.

1-STEP CHIPOTLE HUMMUS



1-Step Chipotle Hummus image

Add a smoky kick to ordinary hummus with this quick and easy recipe.

Provided by Tabasco

Categories     Trusted Brands: Recipes and Tips     TABASCO® Brand

Time 4m

Yield 8

Number Of Ingredients 3

1 (16 ounce) container store-bought hummus
2 tablespoons TABASCO® brand Chipotle Pepper Sauce
Pita chips or raw vegetables

Steps:

  • Mix together hummus and TABASCO® Chipotle Sauce until well combined. Serve immediately with pita chips or raw vegetables or refrigerate until ready to use.

Nutrition Facts : Calories 192.8 calories, Carbohydrate 22.5 g, Fat 8.5 g, Fiber 5.7 g, Protein 6.8 g, SaturatedFat 0.8 g, Sodium 407.4 mg, Sugar 1.5 g

EASY CHIPOTLE HUMMUS



Easy Chipotle Hummus image

Easy homemade hummus with chipotle and spices. Creamy and slightly spicy. Serve with pita bread or pita chips. Garnish with herbs and a squeeze of lemon or lime juice. Pairs well with mild cheeses, cucumber, jicama, radishes, and sweet peppers.

Provided by JLRUSSELL

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Hummus Recipes

Time 15m

Yield 32

Number Of Ingredients 11

⅓ cup tahini, or more to taste
2 lemons, juiced
2 tablespoons chipotle sauce, or more to taste
2 cloves garlic, minced, or more to taste
1 tablespoon ground cumin
1 tablespoon ground turmeric
1 teaspoon finely grated lemon zest
1 teaspoon ground black pepper
½ teaspoon sea salt
2 (15 ounce) cans garbanzo beans, drained, liquid reserved
¼ cup olive oil, or to taste

Steps:

  • Combine tahini, lemon juice, chipotle sauce, garlic, cumin, turmeric, lemon zest, pepper, and salt in a blender; blend until thoroughly combined.
  • Pour half of the garbanzo beans and half of the olive oil into the blender; blend, adding some of the reserved garbanzo bean liquid, until mixture is the consistency of pudding. Add remaining garbanzo beans and olive oil; blend, adding more of the liquid, until mixture is the consistency of a very thick paste. Continue blending until smooth, about 3 minutes.

Nutrition Facts : Calories 52.9 calories, Carbohydrate 4.9 g, Fat 3.3 g, Fiber 1.1 g, Protein 1.4 g, SaturatedFat 0.5 g, Sodium 87.6 mg

Tips:

  • For an extra creamy hummus, use canned chickpeas that have been soaked overnight and then peeled.
  • If you don't have any chipotle peppers in adobo, you can substitute 1 teaspoon of chili powder and 1/4 teaspoon of smoked paprika.
  • Be careful not to over-process the hummus, or it will become too smooth and lose its texture.
  • Taste the hummus and adjust the seasonings to your liking. You may want to add more lemon juice, salt, or chipotle peppers.
  • Serve the hummus with a variety of dippers, such as pita bread, crackers, vegetables, or chips.

Conclusion:

This Chipotle Garlic Hummus is a delicious and versatile dip that is perfect for parties, potlucks, or everyday snacking. It is easy to make and can be tailored to your own taste preferences. So next time you are looking for a healthy and flavorful snack, give this Chipotle Garlic Hummus a try.

Related Topics