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+ servings

Super Smooth Chipotle Hummus with Chili-Lime Pita Chips

Author - Serena Wolf
Prep Time: 20 minutes
Cook Time: 15 minutes
Yields: 4 servings


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
  • Salt

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
  • Sea Salt

For garnish: (optional)

  • 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.