Warning! This hummus is not for the faint at heart. It is spicy, smoky, and HOT but if you’re all about that then it’s the right hummus for you! However, I’ll also share how to cool down the heat a bit.
Hummus is one of those I go through phases with. Most of the time, I absolutely love it, but recently I had three containers somehow in my fridge and it was NOT easy to finish. I had to get creative and find other ways to eat it, rather than a dip.
Did you think it was just a dip as well? It’s common, it looks like one and that might be the only way you’ve ever tried it.
Other ways to enjoy hummus
- On toast – sweet or savory! With my favorite Aldi vanilla bean hummus I love it on toast with sliced apples (bonus if the apples are slightly warm). Savory hummus with a fried egg and avocado is also delicious.
- In a wrap – especially if you’re not a deli meat fan or if you’re vegan/vegetarian. It spreads easily and adds yummy flavors to whatever is in your wrap.
- On a cupcake? That might be a stretch BUT I got a comment the other day about using vanilla bean hummus on a cupcake, I honestly think that would be delicious.
- Spread on graham crackers!
- Dips for things other than fruit/veggies. Also, don’t assume a savory red pepper hummus won’t be good with fruit. I love dipping grapes and apple slices in my hummus.
- Energy bites – depending on the flavor you could add a plain or a specific kind to various energy bite recipes. I’ll work on my own recipe for this ASAP.
There’s probably other ways to enjoy it as well! Anything I didn’t list? Alright, if you were just here for the recipe, let’s get to it!
Chipotle Pepper Hummus
- 1 7oz can of chipotle peppers in adobo sauce
- 1 15.5 oz can of chick peas drained and rinsed
Add drained and rinsed beans plus the full can of peppers into a food processor. Alternatively, you use a blender/immersion blender too.
Alternative recipe: use only half of the can peppers and add 3-4 tbsp of plain Greek yogurt in the mix to cool down the heat.
If you like your hummus smoother/pureed you can add 1-2 tbsp of olive oil in at a time to add a bit more moisture to the mix.
Did you make the recipe? Be sure to snap a photo and share it with me on Instagram by tagging me @the_beer_dietitian!
In the notes I added how to modify it to cool it down. This is a great recipe to make if another recipe calls for 1-2 tbsp of the sauce from the canned peppers. My sister and my mom both had that happen to them and now their peppers won’t go to waste!
Be sure to let me know if you try it or if you know another way to eat hummus that I didn’t list. Be on the look out for future fall inspired hummus recipes. I’ll be redoing this post but you can find my pumpkin hummus recipe here. 🙂