Smoky Chipotle Hummus Recipe -
Smoky Chipotle Hummus Recipe
  • READY IN 15 mins

Smoky Chipotle Hummus

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 5 cups Change Servings
  • PREP

    15 mins

    15 mins


  1. 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.
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Reviews More Reviews

Most Helpful Positive Review
Jun 09, 2008

This recipe is excellent! Beware of the: 1 canned chipotle pepper in adobo sauce That's 1 pepper, not 2 ... not a can. I placed 2 of those bad boys in 1/2 batch size. Hot, Hot, Hot - but really good. This is good so people will scarf this up at a party ... use the hot peppers to slow them down. :-) I served this with toasted Pita slices - split in 1/2, cut into triangles, brushed with olive oil, granulated garlic, salt and Pepper to taste. Toasted at 450 in the oven until crisp.

Most Helpful Critical Review
May 17, 2010

The flavor was pretty good, but the consistency was much too watery. If I make this again I would add more garlic and a lot less water (maybe substitute some other liquid).

May 19, 2008

This hummus was delicious. Very flavorful with a hint of spicy - not overwhelming. I used the ingredients as listed - except no tahini as my store does not sell it. The only change I made to prep was a tip I read on another hummus recipe to make a creamier mixture: Drain the garbanzo beans and pour them into a bowl of water. With fingers, gently rub the beans to loosen the hull. Hulls will float to the top and you can easily scoop them out. When you've removed them all, drain off the water and use the beans as directed.

Dec 15, 2007

Very good recipe, don't make the same newbie mistake I made. I was running back and forth from the kitchen to the computer to read the recipe. In brief glancing, I read it as "1 can chipotle peppers in adobo sauce." Just so nobody else makes the same dumb mistake. It's ONE PEPPER, not ONE CAN of peppers. For what it's worth, it turned out really good, but super spicy. If you like really spice, dump the whole can in, it's super flavorful. I remade the recipe correctly and I love it.

Jul 02, 2007

I have never reviewed a recipe before but I had to for this one. This dip is delicous! My new favorite. It is a battle letting it marry in the fridge for a whole hour. The only things I did differently was omitting the roasted peppers and using the liquid from the garbanzos in place of water. That was before I thought of using the water I soaked my homemade sundried tomatoes in. I will try that next time. This is good stuff, perfect snack on a hot summer's day. Thanks for posting it, I use chipotle and cilantro all the time and would have never thought of adding them to hummus, which is another favorite. 5 stars.

Apr 14, 2008

Oooooh my! This is soooooo good! I made a couple of alterations- Instead of 1/2 cup water, I used water and a splash of the juice from the bottle of red peppers as well as a healthy dose of the adobo sauce from the chipotle peppers. I used lime as weel as lemon, left out the tomato. I used dried cilantro as that is what I had. I tasted it prior to adding the tahini, and it was great without, although it does add depth to the flavor. You can fiddle with this recipe to suit your taste. It's winner for sure, and will be going to our next office party! Thank you for sharing!

Jan 26, 2008

My husband gave me an empty container and said he will never eat it again..... yeah right! He didn't like hummus until today and now he loves it!!! Awesome recipe. Just the right amount of kick. Great for dipping veggies, pita chips, and Triscuits. I use this as a spread in my veggie wraps instead of dressing.

May 07, 2009

I made this for the first time last night to serve at an after-work party tonight. As other posters have noted, it tasted a little bland with just one pepper, so I threw in a total of three (they were small) and about a tablespoon of the adobo sauce. I let it sit in the refrigerator overnight, and this morning, the flavors had really come through wonderfully--it is delicious! A couple of co-workers have sampled it and also think it is really good. I can already tell this is one I will make again and again. I followed the advice of one poster who said to rinse the beans and get the husks off them, and I can see the benefit of doing that. I'm really glad to have found this recipe!


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  • Calories
  • 90 kcal
  • 4%
  • Carbohydrates
  • 11.9 g
  • 4%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 3.7 g
  • 6%
  • Fiber
  • 2.4 g
  • 10%
  • Protein
  • 2.9 g
  • 6%
  • Sodium
  • 235 mg
  • 9%

* Percent Daily Values are based on a 2,000 calorie diet.

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