Hummus is a staple in my home for a quick snack, spread for sandwiches, or replacement for yogurt or mayonnaise in creamy salad recipes. One of my favorite ways to use it is mixed with vegetarian chicken, avocado, and diced veggies to create a vegan “chicken salad.” However sometimes I want something different than a typical hummus. This recipe for a spicy chiptole hummus is one of my favorites. Consider adding in roasted red peppers, sundried tomatoes, or 1/2 cup of black beans for another variation.
- 15 oz. can chickpeas, rinsed and drained
- 2 tbsp. tahini
- 1 tbsp. lemon juice
- 2 tbsp. water
- 1 tbsp. olive oil
- 1-2 chipotle pepper
- Salt and pepper to taste
- Pulse everything in a food processor until smooth.