Spicy Chipotle Hummus

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Vegan/Gluten-free/Nut-free

Skill Level: Beginner

Yield: About 6 cups

Prep Time: 15-20 minutes

Equipment Needed:

• Cutting board 

• Chef's knife 

• Food processor

The Recipe:

Ingredients:

• 2 (15-ounce) cans chickpeas

• 2 garlic cloves, minced

• 1 chipotle pepper in adobo sauce, minced

• 1/2 cup fresh lemon juice

• 1/2 cup tahini

• 1 teaspoon ground cumin

• 1/2 teaspoon smoked paprika

• 1/2 teaspoon cayenne pepper

• Kosher salt

• 1/4 cup extra virgin olive oil

• 2 dried ancho peppers, optional

Procedure:

1. If you are using the dried ancho peppers, you will want to "wake them up" to maximize their flavor contribution in your hummus. There are a few ways you can do this, but I recommend either using your oven or air fryer vs. soaking them in hot water to get the biggest flavor bang for your buck. Slice your peppers in half lengthwise and remove and discard the stem and seeds. Lay the pepper halves on a piece of parchment paper. If using an air fryer: preheat to 380 degrees Fahrenheit, then cook for 1 minute. If using an oven, preheat to 400 degrees Fahrenheit and cook peppers for 1-2 minutes. The idea is to help them release their oils, soften up a bit, and become fragrant. However if you leave them in too long, they will become dry and brittle. Once you have heated up your peppers, give them a rough chop.

2. Drain one can of chickpeas in a colander and add to the bowl of a food processor. Add the other can undrained into the food processor.

3. Add the minced garlic, chipotle pepper, lemon juice, tahini, cumin, smoked paprika, cayenne pepper, and 1 teaspoon Kosher salt to the food processor. Process until fairly smooth, 20-30 seconds, stopping 1-2 times to scrape down the sides of the bowl.

4. With the food processor running, add the olive oil through the food chute and process until your hummus is looking nice and smooth.

5. If you are using the ancho peppers, add the chopped pieces to your hummus and process until the peppers are fully incorporated (you will see flecks of the peppers running throughout your hummus).

6. Taste your hummus and adjust with more Kosher salt as necessary (or more cayenne pepper if the spice level is not where you feel it should be). Store hummus in a covered container in the refrigerator for 3-4 days.

To Serve: You can garnish your hummus with an additional sprinkle of smoked paprika, a swirl of olive oil, some crunchy fried chickpeas, or whatever is your pleasure. I love to provide lots of dipper-options when I serve hummus; pictured above are red and yellow bell pepper slices, cucumber slices, and pita chips. In my opinion pretty much any vegetable tastes good dipped into this spicy chipotle hummus! Try spreading a little on a turkey or chicken sandwich topped with avocado slices for a fun twist on a classic.

Tips:

• The liquid in that can of chickpeas is called aquafaba, and it's the liquid that the chickpeas (sometimes called garbanzo beans) were cooked in. Much like pasta water, aquafaba has amazing qualities such as helping produce an ultra smooth and creamy hummus, which is why I like to include some in my hummus recipes. Another fun fact about aquafaba is that is can be used as an egg replacement, so it's a little like vegan gold :) you can refrigerate aquafaba for 5 days, or freeze it for up to 3 months, so save the drained liquid from your can of chickpeas for another use if you like.

• If you prefer to cook your own chickpeas, save 1/2-1 cup of the liquid you cook them in to add to your hummus to help it smooth out (start out adding 1/2 cup and continue adding, 1 tablespoon at a time, until you are satisfied with the texture).

• I love chipotle peppers in adobo sauce; they are smoky and flavorful with just the right amount of kick. However, I don't think I've ever used a whole can in one go. Upon opening a new can of chipotle peppers in adobo sauce, I take out what I need to use immediately, then scoop the peppers, one by one, onto a cookie sheet lined with parchment paper. I dollop a bit of the extra sauce onto each pepper, then freeze them overnight or until frozen. I then transfer the frozen peppers to a freezer-safe bag or container and continue to store them in the freezer for up to 6 months so I always have them on hand when I need them. When I'm in need of a chipotle pepper, I simply take one out and thaw it in a small bowl on the counter for about 30 minutes.

• Be sure to use freshly-squeezed lemon juice in this recipe; do not substitute bottled for best results.

• Regular paprika could be substituted for the smoked paprika, but I highly recommend using the smoked variety if you have it on hand because it plays really nicely with the smoky flavor of the chipotle and ancho peppers.

• If you want to tone down the spice level, you could easily omit the cayenne pepper or scale it back. When I was developing this recipe, I hadn't intended on adding it but when I tasted the hummus I wanted more heat.

• The ancho peppers are optional, but if you are able to use them they add another layer of lovely smokiness as well as a bit more mild heat and a hint of sweetness. Ancho peppers are actually poblano peppers that are allowed to ripen (usually poblanos would be picked when they are still green), and then picked and dried. I ordered mine on Amazon for another recipe because I cheekily assumed they would be hard to find in Minnesota; shortly thereafter I saw them at my local grocery store, and then I felt kind of silly for not checking there first.

The Story:

Summer is here, and with it comes an abundance of brightly colored vegetables in the grocery store and farmer's market that are just begging to be enjoyed and used in tasty creations. I LOVE serving fresh, cold-crisp summer veggies with dips, and hummus is very close to the top of my list of favs. I wanted to create a fun spicy twist on a classic that you'd want to keep dipping into.

I've been looking for a fun application for the dried ancho peppers taunting me from my pantry, so this seemed like a great opportunity to put them to good use. When I was researching them a while back to look for recipe inspo, I learned the tricks mentioned above to "wake them up" and maximize their flavor.

This Spicy Chipotle Hummus has got it going ON!! Creamy and smoky with just the right amount of kick, you will love the flavor contrast when you dunk your unassuming cucumber slice into it and take a bite. An added bonus of this spicy sensation is that chickpeas are really healthy. They are high in dietary fiber so they aid in digestion; they can also help control your blood sugar and lower your cholesterol (among other things).

I hope you like this funky spin on classic hummus! If you gave it a shot, I'd love to hear your thoughts in the comments.

Happy tasting!