Chipotle Taco Hummus

A smoky hummus prepared with a homemade taco seasoning blend and chipotle peppers! Enjoy it as a zesty dip or sandwich spread.

AuthorKaitlin - The Garden Grazer

Prep Time:10

Total Time:10

CourseAppetizer, Dip, Snack

CuisineGluten-Free, Oil-Free Option, Vegan

Servings (1/4-cup servings)

Ingredients

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

Instructions

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.

Notes

*Aquafaba: This is the thick liquid in the can of garbanzo beans. Use as much or as little to achieve desired consistency.

**Chipotle peppers: Start small and handle carefully. (I use a fork to help maneuver.) A little chipotle goes a long way, so add it according to your taste. If you're unsure, start with a half chipotle pepper (or even less) and go from there.

Oil-free option: Chipotle peppers in adobo sauce include a tiny amount of oil. If you are completely oil-free, omit the peppers in adobo sauce and replace with ground chipotle powder instead. (Start small because it's strong.)

Mild version: Omit chipotle pepper. (You can still include adobo sauce for some warm, smokiness if desired.)

Optional toppings: Pico de gallo, diced tomato, cooked sweet corn, avocado, fresh cilantro, onion, green onion, etc.

Yield: Recipe makes about 1 1/2 cups hummus.

Nutrition Per Serving (Estimate)