Name: Smokey Chipotle Hummus
Prep time: 5 min
Cook time: 3 min
Total time: 11 min
Ingredients: 2 cans of chickpeas (rinsed and drained); 5 cloves roasted garlic; ½ lemon (juiced); 2 chipotle peppers in adobo sauce; 2 tablespoons tahini; ½ cup olive oil

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smokey chipotle hummus vegan gluten free recipe

Hummus and veggie sticks, hummus wraps…blah blah blah

I’m always eating hummus, and recommending it to my clients. It’s perfect for a quick bite, simple to make and is packed with protein. But, I have to admit, it gets a little boooooring…

Here’s a recipe that will turn up the heat and break you out of a hummus slump!

10 Top Ways to Eat Hummus

Make a hummus wrap with edamame, sprouts, avocados and shredded carrots

Serve with cucumber slices, peppers, carrots and radishes

Make a hummus pizza by layering pita bread with hummus, toast until warm and top with shredded lettuce

Dip for falafel and veggie kabobs

Add a dollop to a salad

Scoop into a halved avocado

Use in place of mayonnaise

Toss with hot cooked pasta and sprinkle with chopped cilantro

Use in place of cream cheese on bagels

Use as a spread for veggie burgers

Smokey Chipotle Hummus

The best recipe for Smokey Chipotle Hummus

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Prep Time: 5

Cook Time: 3

Baking Time: 2

Total Time: 11

Course: Side Dish, Snack

Cuisine: Gluten Free, Indian, Vegan

Servings:

Calories: 117kcal

Cost: $7

Ingredients

2 cans of chickpeas rinsed and drained
5 cloves roasted garlic
½ lemon juiced
2 chipotle peppers in adobo sauce
2 tablespoons tahini
½ cup olive oil

Instructions

To roast garlic: Preheat oven or toaster oven to 400 degrees. Slice off top of garlic head, exposing the individual cloves. Drizzle with olive oil and wrap in aluminum foil and bake for 30-35 minutes or until cloves are soft.
To make hummus: Place all ingredients in a food processor or high speed blender (I used a vitamix).
Blend until smooth and creamy, add sea salt and pepper to taste.
Serve with veggie sticks or grilled naan bread and enjoy 🙂

Nutrition

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Author
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Cristina Cavanaugh RD LDN

As a registered dietitian and a devoted mother, my passion lies in promoting health and wellness. With a Master's degree in Human Nutrition, I advocate for a realistic, balanced approach centered around whole foods and plant-based eating, aiming to empower individuals with small, impactful changes for long-lasting well-being instead of restrictive diets.

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