Reviewed: Nov. 20, 2009

Not bad, but not what I was expecting and takes some odd ingredience that I wouldn't use in other recipes, so they'll probably go to waste unless I make a ton of hummus. I'm going to try other recipes. If I do make this one again I'm going to try leaving it in the food processor a little longer on the last step to get the sun dried tomatoes good and small. I think mine was too lumpy. I would also cut down on the lime, it was a little strong with the citrus for my taste.

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Kezia

Cooking Level: Intermediate

Home Town: Greenville, South Carolina, USA

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Reviewed: Oct. 25, 2009

Excellent. I made the recipe as written, then tweaked it to personal preference by adding the rest of my 12 oz jar of roasted red bells, a second chipotle chile, and a bit more salt.

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ematthews

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Reviewed: Oct. 5, 2009

Ironic that I had every ingredient minus the tahini. I added 1 TBSP toasted sesame seeds to make up for that. This was my first time making hummus and I think I hit the jackpot with this recipe! I served this with tiny pretzels! Thank you!

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Mel-Honey

Cooking Level: Expert

Home Town: Walnut Creek, California, USA

Living In: Reno, Nevada, USA

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Reviewed: Sep. 30, 2009

Very delicious! I put a little more garlic in my recipe because I like lots of garlic. I shared it with friends a work and everyone loved it.

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Diana M.

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Reviewed: Sep. 29, 2009

This was GREAT! I omited the sundried tomatoes and used two chipotle peppers and it still turned out great! Definitely a great snack or crowd pleaser! Thanks for the recipe!

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Justine

Cooking Level: Intermediate

Living In: Cincinnati, Ohio, USA

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Reviewed: Sep. 25, 2009

This is delicious, best hummus recipe I've tried and I've tried A LOT! Be sure to use ONE chipotle pepper, NOT one can! The wording is a little unclear. My extended family wouldn't eat something called "hummus" because they think they don't like new things. I called it bean dip and a double batch was gone in one afternoon! Perfect with pita chips, on a wrap with veggies and as dip for about anything you can dip!

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tonyadusold

Cooking Level: Expert

Home Town: La Porte City, Iowa, USA

Living In: Ankeny, Iowa, USA

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Reviewed: Sep. 25, 2009

Yummy recipe! Suggestions: make sure to scrape out the seeds and membranes from the inside of the adobo chipotle (wear a pair of those disposable kitchen gloves and take them off by peeling them off your hands from the inside), it will make the heat manageable and more uniform; skip the oil, you're saving 200 calories and no one will notice.

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citygirl

Cooking Level: Expert

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Reviewed: Jul. 31, 2009

Add a little bit of chipotle at a time so it doesn't get too hot!

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MAGGIE FREITAG

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Reviewed: Jul. 30, 2009

I made this as an appetizer for my son's 1st Birthday. Everyone loved it and asked for the recipe. I'll continue making this...

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Andrea

Cooking Level: Intermediate

Living In: Otsego, Minnesota, USA

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Reviewed: Jul. 25, 2009

Wow - this is fantastic!! I've had regular hummus and I think the chipotle and sundried tomatoes really takes this dish to the next level. I served with grilled pita bread and it was a hit - even for those who never had hummus before.

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MEMONS

Cooking Level: Expert

Living In: Buffalo, Minnesota, USA

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Reviewed: Jun. 24, 2009

Yum! Made it for a party and served it with carrots, celery and wheat crackers. Later I ate some leftovers with tortilla chips and it was really yummy too. The one chipotle pepper in the recipe goes a long way, I definitely tasted the kick, but I liked it. For some people in the group they would have liked it with probably only half a pepper. Either way, two thumbs up from us!

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LSchering

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Reviewed: May 28, 2009

Yummy and versatile...you can add or omit whatever suits your taste!

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rhiannonrh

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Reviewed: May 25, 2009

This is a great hummus recipe. I only used 1 chipotle pepper for heat and it is perfect for all. Would add another for heat, if serving at a cocktail party.

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KMYOHO

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Reviewed: May 22, 2009

Awesome! I've been trying lots of hummus recipes and this is the best so far. I didn't have roasted red peppers so omitted that and added extra sun dried tomatoes. The result was still delicious. Smooth and creamy; the lemon juice and cilantro are a great balance to the chipotle.

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Jenn

Cooking Level: Intermediate

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Reviewed: May 20, 2009

Very good.. lots of flavor

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NBRNINE

Cooking Level: Expert

Living In: Oak Creek, Wisconsin, USA

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Reviewed: May 7, 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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Debbie Kirtley

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Reviewed: Apr. 29, 2009

excellent recipe¡¡¡ thanks for share

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Nuri

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Reviewed: Apr. 13, 2009

This recipe was SOOOOOO good!! My boyfriend and I made a full batch and we'd finished it off in about 2 or 3 days (and this recipe makes a LOT of hummus). We like it spicy so we added 3 or 4 chipotle peppers instead of just one and it was perfect! We can't wait to make it again!

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