Chipotle Hummus (with peanut butter option)

melomeals chipotle hummusHummus, plus the smoky heat of chipotle equals something quite amazing! I created this recipe years ago after tasting a commercial brand and it was definitely one the most popular recipes on Melomeals.

I use home cooked chickpeas and reserve the cooking liquid. I usually pressure cook the beans which creates an amazing, buttery texture. I like to make the hummus with the hot beans and hot liquid, but if you use canned beans, you can heat up the beans and their liquid. If you use a 29 oz. can of chickpeas, you will have some left over for another use. If you don’t want to heat everything up, that’s OK, but the flavors won’t be quite as deep.

Chipotle Hummuscollardwraphummus

  • 2 large cloves garlic
  • 1 t Tony’s creole seasoning
  • 1/2  t cumin
  • 1/2 t coriander
  • 2 c HOT chickpeas (reserve ½ c cooking liquid)
  • 1-2 canned chipotle peppers in adobo sauce
  • 4 T tahini or peanut butter
  • 2-4 T chickpea cooking liquid as needed or Olive Oil if you aren’t watching  your calories
  • Juice of 2 limes ( around 3 T )
  • ¼ c chopped cilantro (optional)
  • 1 T soy sauce
  • Salt/pepper to taste
  1. Pulse garlic and Tony’s in food processor until garlic paste is formed
  2. Add the rest of the ingredients and puree until totally smooth
  3. Taste and adjust seasoning. Add more lime juice if needed.

If you add a couple tablespoons of nutritional yeast, this hummus takes on a nice, cheesy flavor and works well in burritos or enchiladas. I like using it in place of salad dressing, as spread on burgers, stuffed in a collard with avocado and sprouts; the possibilities are endless. It has been a crowd pleaser at parties and is all around a great staple to have on hand. It will keep for 1 week providing you NEVER double dip or use a spoon that has been used in something else. It also freezes well, so you can make a double batch and pop it in the freezer. Cook once, eat twice, or more!


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