To be honest, I’ve probably only consumed hummus three times in my entire life, and I have no explanation for why I disliked it with such terrifying intensity. I think it had something to do with the texture (you know when hummus is sort of coarse and grainy?), and maybe the muted beige color. Whatever. Over the years, avoiding hummus has become second nature, and I’ve refused to touch the stuff.
Funnily enough, hating hummus is somewhat socially awkward. I mean, it’s pretty much everywhere, and people are weirdly offended when you don’t want to eat it. They’ll often try to entice me by preaching the wondrous health benefits of chickpea puree, and I’m just like, “Yes, I understand. No, I still don’t want it. I had kale earlier, relax.”
Unfortunately for me, my roommate loves to contribute to my discomfort by calling me out in public and making it seem like I’m some sort of anti-hummus psycho. Someone will politely offer me some hummus, and before I can answer, Logan says something like, “She won’t eat it. She hates it,” but his tone is very, “GET THE HUMMUS AWAY FROM HER OR SHE WILL END YOU,” which is ridiculous. (Kind of.)
Anyhoo, someone recently told me I should try Deb’s method of skinning the chickpeas before pureeing them, as it might help me see the hummus light. I wasn’t convinced, but after looking up the recipe and hearing Deb wax poetic about its “ethereally smooth” nature, I was intrigued. After all, I actually love the individual ingredients in hummus, so maybe I should give it another shot.
And that, friends, is exactly what I did. I diligently shucked my chickpeas, added some of my favorite flavors into the mix (to ease my extreme hummus anxiety), and hoped for the best. The result? This insanely magical Chipotle Hummus.
I’m very grateful I haven’t used the following term in a few weeks because I want you to take me seriously when I tell you that this hummus is life-changing. It’s the most absurdly smooth, fluffy, delightful chickpea puree in all the land, and the depth of flavor is 100% guaranteed to blow your mind. The combination of chickpeas, tahini, garlic, a splash of citrus, and plenty of chopped chipotle peppers, creates a perfectly balanced dip that’s equal parts buttery, tangy and spicy. I die.
I’m fully aware that some of you are going to freak out about skinning a bunch of chickpeas. Yes, removing each tiny chickpea from its skin is mildly annoying, but please do not skip this step. The nakedness of the chickpeas is what gives this hummus its glorious silky smooth texture, and on the whole, the process is relatively painless. I listened to John Legend croon two and a half sexy melodies, and before I knew it, I had a bowl of nudie garbanzos. You got this.
When it comes to serving your chipotle hummus, there are endless possibilities! Spread it on sandwiches, avocado toast (BOOM) and crackers, use it as the base for fancy veggie tacos, or add a dollop to your salad. Dip your favorite crackers, tortilla chips, raw/roasted vegetables, or grilled vegetable quesadillas in it. Take it to work as a compliment-inducing desk snack, or just go to town with a spoon. These are all excellent ideas, but I’m partial to pairing it with some homemade Chili-Lime Pita Chips…
Most pita chips are bomb, but these ones are truly epic. Seasoned with a foolproof blend of chili powder, smoked paprika, cumin, cayenne, and lime zest, these bad boys are a crowd-pleasing fiesta flavor party, and they’re the perfect vehicle for transporting fiery hummus to your face. Plus, they’re whole-wheat and baked to crispy perfection with a minimal amount of oil, so you can get down guilt-free. (That said, I would like to remind Dude Dieters of our discussion regarding portion control. I worry about you guys with these.)
After eating hummus and pita chips for both lunch and dinner yesterday, I got all kinds of excited about becoming a hummus lover. Such a relief! I could now enjoy anxiety-free visits to Mediterranean restaurants and falafel joints, and my roommate would have one less thing to torture me with. Whoop whoooop.
Then I realized the sad truth. This Chipotle hummus hasn’t made me a hummus convert, but a hummus snob. In fact, I fear that all future hummus experiences will be judged with shameless, Gwyneth-esque condescension. I shall be the princess and the chickpea, critiquing each dip and making comments like, “The chickpeas were definitely not skinned,” “Did you slowly drizzle in the oil while the processor was running?” and “Have you tried using a blend of lemon and lime?” It’s going to be incredibly obnoxious, and I’d like to apologize in advance to those of you who plan to eat hummus with me.
All aboard the luxury hummus train, friends. You’re gonna love it.
Chipotle Hummus and Pita Chips with Chili and Lime: (Serves 4)
For the Hummus:
1 (15-ounce) can chickpeas, drained and rinsed (You can obviously cook your own chickpeas if you have the foresight.)
2 tablespoons tahini, well mixed
1-2 chipotle peppers canned in adobo (I used 2, but start with 1 if you’re not into spicy.)
½ teaspoon adobo sauce from the chipotle can
1 large garlic clove
1 tablespoon fresh lemon juice
1 tablespoon fresh lime juice
2 tablespoons extra virgin olive oil
For the Pita Chips:
4 6-inch whole wheat pitas
3 tablespoons extra virgin olive oil
1 teaspoon lime zest
2 teaspoons lime juice
1 teaspoon chili powder
½ teaspoon smoked paprika
¼ teaspoon ground cumin
1 pinch cayenne pepper
For garnish: (optional)
Preparing your Chipotle Hummus and Pita Chips with Chili and Lime:
-We’re starting with the pita chips, people. Pre-heat your oven to 400 degrees. Line two large baking sheets with parchment and set aside. (If you don’t have two baking sheets, chillax. You’ll just have to bake your chips in batches.)
-In a small bowl, combine the olive oil, lime zest, lime juice, and spices.
-Remove them from the oven and let them cool while you whip up your hummus. First, you need to remove the skins on the chickpeas. (This is what makes the hummus so silky smooth!) They’ll pop right out, but you can always rub them between two paper towels to loosen the skins.
-Place the chickpeas in a food processor (or high-powered blender) with the tahini, chipotle peppers, adobo, garlic, and the lemon and lime juice.
-Process for about 1 minute until very smooth, scraping down the sides if necessary. With the processor running, drizzle in the olive oil and continue blending until the mixture is silky (about 30 more seconds).
Really get in there.
- 1 (15-ounce) can chickpeas, drained and rinsed (You can obviously cook your own chickpeas if you have the foresight.)
- 2 tablespoons tahini, well mixed
- 1-2 chipotle peppers canned in adobo (I used 2, but start with 1 if you’re not into spicy.)
- ½ teaspoon adobo sauce from the chipotle can
- 1 large garlic clove
- 1 tablespoon fresh lemon juice
- 1 tablespoon fresh lime juice
- 2 tablespoons extra virgin olive oil
- 4 6-inch whole wheat pitas
- 3 tablespoons extra virgin olive oil
- 1 teaspoon lime zest
- 2 teaspoons lime juice
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- ¼ teaspoon ground cumin
- 1 pinch cayenne pepper
- Sea Salt
- Chopped cilantro
- Sliced scallions
- Olive oil
- Smoked paprika
- We’re starting with the pita chips, people. Pre-heat your oven to 400 degrees. Line two large baking sheets with parchment and set aside. (If you don’t have two baking sheets, chillax. You’ll just have to bake your chips in batches.)
- In a small bowl, combine the olive oil, lime zest, lime juice, and spices. Brush both sides of each pita with this dank spice mixture, and then sprinkle with sea salt. Slice each pita into 8 triangles. (FYI, a pizza cutter is quite handy here.) Arrange the pita chips in an even layer on the baking sheets and bake for 16-18 minutes until browned and crispy. Please keep an eye on them during the last 5 minutes of the cooking time, capiche? Remove them from the oven and let them cool while you whip up your hummus.
- Remove the skins from the chickpeas. (This is what makes the hummus so silky smooth!) They’ll pop right out, but you can always rub them between two paper towels to loosen the skins.
- Place the chickpeas in a food processor (or high-powered blender) with the tahini, chipotle peppers, adobo, garlic, and the lemon and lime juice. Process for about 1 minute until very smooth, scraping down the sides if necessary. With the processor running, drizzle in the olive oil and continue blending until the mixture is silky (about 30 more seconds).
- Transfer the hummus to a bowl and garnish with a drizzle of olive oil, a pinch of smoked paprika, and some chopped cilantro and scallions. Serve with pita chips and go to town.
I’m thrilled to be a part of Food Network’s Summer Soirée event this week. For more delightful dip recipes, check out the blogs below.
Jeanette’s Healthy Living: Cincinnati Chili Refried Bean Cheese Dip
The Lemon Bowl: Lebanese Garlic Sauce
Napa Farmhouse 1885: Triple Onion Dip with Caramelized Walla Wallas
Red or Green: Roasted Peppers, Chiles and Eggplant Dip
Taste With The Eyes: Cocktail Nibbles Inspired by James Beard
Virtually Homemade: Double-Chocolate Yogurt Dip
Elephants and the Coconut Trees: 5 Favorite Dips
Devour: 6 Dips to Make in a Dash
FN Dish: Towering Layer Dips