This has been a crazy past few weeks! We finally moved into our new apartment and I am loving it! We’ve moved four times in the past 10 months so it feels good to finally be in one spot for at least a year. I’m so excited about this recipe, so I’m going to get right to it! I’ve made huge batches of this twice a week for the past month and it never lasts for more than a day or two. It’s so addictive (and healthy, so… that’s good).
This recipe is incredibly simple. It’s just standard hummus with a chipotle pepper in adobo sauce added in. If you’ve never made your own hummus before, now is the time to change your ways. It just takes a few minutes and a few ingredients and its so much better than store-bought! You just throw all the ingredients into a food processor, let it run for a few minutes and that’s it, delicious, healthy hummus for days. And the best part is you know exactly what’s in it, none of those mystery chemicals in the pre-made stuff.
If you’ve never used tahini before, it’s just sesame seeds ground into a paste. You can get it at any normal grocery store, either in the “Asian” section or “Mayo/Pickles/Condiments” aisle. I’ve seen it both places. It’s a bit on the expensive end, but one jar will last you a long time. You don’t need very much for each batch of hummus. Trust me, it’s totally worth it and in the end, making your own hummus is way cheaper than buying pre-made. As far as the chipotle peppers in adobo sauce, these will be in the Mexican food section in little 7 oz cans for just a dollar or two.
Caleb and I are obsessed with hummus. There is almost never a time we don’t have hummus in the fridge. So, we’ve done a lot of research on making hummus and we’ve been perfecting our recipe for a long time. It’s a very simple recipe, so it’s all about the ratios.
Super serious hummus makers will tell you you need to de-shell all the chickpeas before you process them to ensure ultra-creamy hummus. We’ve tested this many times and have decided that you can achieve an almost just as creamy hummus with unpeeled chickpeas by processing for a longer period of time. Now I don’t know about you but I’d rather process the hummus for a few extra minutes, than take 20-30 minutes to peel a billion chickpeas… but it’s your call. If you’re feeling ambitious, or if extra creamy hummus is super important to you, feel free to peel all the chickpeas before processing.
I like to eat hummus as a snack with carrots or tortilla chips but it’s delicious with pretty much any raw veggie. It’s also fantastic on wraps or sandwiches as a healthy substitution for mayo or ranch. You can also use this recipe to make classic hummus, just omit the chipotle peppers in adobo sauce!
This delicious, addictive and healthy hummus is perfect for dipping chips and veggies or adding to wraps and sandwiches! You can also use this recipe to make classic hummus, just omit the chipotle pepper in adobo sauce. Ingredients Instructions
This delicious, addictive and healthy hummus is perfect for dipping chips and veggies or adding to wraps and sandwiches! You can also use this recipe to make classic hummus, just omit the chipotle pepper in adobo sauce.