A warmly spiced Taco Hummus recipe made with a homemade taco seasoning blend and smoky chipotle peppers! Great as a dip and sandwich spread, plus easy to prepare. (Vegan, gluten-free, oil-free option.)
Classic hummus gets a zesty twist with this taco-inspired version!
We infuse rich flavors of smoky chipotle peppers and a warmly spiced taco seasoning blend.
It's both delicious and satisfying, plus includes healthy plant-based protein and fiber.
Serve this hummus for party spreads, picnics, potlucks, or simply a tasty snack or appetizer at home. It's also a great dish to make ahead of time!
Ingredients for Chipotle Taco Hummus
For this recipe you'll blend together in a food processor or high-speed blender:
- Garbanzo beans (chickpeas): You'll need one 15-ounce can for this recipe. If you cook your own from scratch, simply use 1.5 cups cooked chickpeas.
- Aquafaba: This is the thick liquid you find in canned chickpeas. (We will save some before we rinse and drain the beans.) I use aquafaba in place of olive oil for an oil-free version. But if you're using home cooked beans, then simply use the cooking liquid in place of aquafaba. Add as much or as little to desired consistency.
- Taco seasoning: I use my homemade Taco Seasoning mixture. It's a warm blend of seasonings like chili powder, ground cumin, smoked paprika, onion powder, and garlic powder. You will need two tablespoons of seasoning for this recipe. (I usually have a large batch on hand and store it in a mason jar in the pantry for convenience.)
- Chipotle peppers in adobo sauce: This comes in a small can. We'll use one chipotle pepper for this recipe, but you can adjust as needed. We'll also add a little adobo sauce which provides a lot of flavor, but with slightly less heat than the actual chipotle peppers.
- Fresh lime juice: You will need about 3 tablespoons lime juice for this recipe, which is about 1.5 limes. Lemon juice works great too.
- Tahini: This is a condiment made from toasted ground sesame seeds. It's a major ingredient in hummus, and the taste is distinctive. Be sure to find a good quality tahini paste that's smooth and not too bitter. (It will have a strong, earthy, nutty flavor.)
- Salt: I use fine grain salt for this recipe. Use as much or as little as desired.
Other flavors: Add jalapeno, fresh cilantro or parsley, fresh garlic cloves, red or green bell peppers, or nutritional yeast for a slightly cheesy, savory flavor.
Oil-free version: There is a tiny amount of oil in the cans of chipotle peppers in adobo sauce. For me personally, this is negligible. However if you require completely oil-free, then simply omit the peppers and adobo sauce. You can either leave it out entirely, or replace with a small amount of dried chipotle powder. (Start very small because it's strong.)
Keep it mild: This hummus is medium spicy. To make it mild, simply reduce or omit the chipotle peppers entirely. You can still include the adobo sauce for warm flavor if desired.
Extra-spicy: For even more spice, add another chipotle pepper or additional adobo sauce.
How to Enjoy
Dip + snack: Hummus is a classic choice for a chip dip, cracker dip, or vegetable dip. Serve it in a bowl with tortilla chips or pita chips on the side. It's also great with a veggie platter or pita wedges.
Spread: Use it on your favorite sandwiches and wraps. It's a tasty healthier alternative to mayo. (I like it on this Avocado Veggie Sandwich.)
Enjoy now or later: You can either serve this hummus immediately, or refrigerate for later. It holds up well so it's a great make-ahead dish.
Garnish: Top it with your favorite taco toppings before serving if desired. Add chopped tomato, green onion, fresh cilantro, sliced jalapeno, finely diced onion, cooked sweet corn, or diced avocado. The brand Sabra used to have a taco-inspired hummus, and they topped it with Pico de Gallo which is great as well!
Store leftover hummus in an airtight container in the refrigerator. It keeps for about 4-5 days.
More Hummus Recipes
Chipotle Taco Hummus
- 15 oz. can garbanzo beans
- 3 Tbsp. aquafaba* (or less)
- 1 chipotle pepper** (seeds removed)
- 1/2 tsp. adobo sauce
- 3 Tbsp. fresh lime or lemon juice (about 1.5 limes)
- 2 Tbsp. taco seasoning
- 2 Tbsp. tahini
- 1/8 tsp. salt (more/less to taste)
- Optional: jalapeno, 1-2 cloves garlic, 1/3 cup fresh cilantro, 1 Tbsp. nutritional yeast
- Open the can of garbanzo beans and reserve 3 Tbsp. aquafaba.* Then rinse and drain garbanzo beans.
- Add all ingredients to a high-speed blender or food processor. (Start with about 1-2 Tbsp. aquafaba and add more if desired.) Blend until creamy, about 20-30 seconds. Taste and adjust flavors if desired.
Nutrition Per Serving (Estimate)
Sodium: This is omitted as I cannot provide an accurate number. I encourage you to calculate your own to provide a much more precise reading based on the exact ingredients, brands, and amounts you're using.
If you are enjoying this vegan taco-inspired hummus recipe with chipotle, also check out: