Chipotle Hummus

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This Chipotle Hummus is Full of Flavor and easy to make at home. Serve the hummus with cut up vegetables, chips, or pita bread! It makes a great appetizer or everyday snack!

Chipotle Hummus in bowl

Hummus, a Healthy Snack

I try to make hummus every week so we have it in the fridge for healthy snacking. The boys love dipping hummus into just about everything. It is a family favorite snack!

My current favorite hummus flavor is Chipotle Hummus. Oh man, it is SO good. I love chipotle everything and decided to add a little chipotle kick to our hummus and it was the best decision ever. The chipotle flavor is a game changer, it makes the hummus extra delicious!

Chipotle Hummus with olive oil and paprika in bowl

Homemade Hummus is the Best!

Hummus is SO easy to make at home and it is SO much better than store bought. Once you make your own hummus once, you will be hooked.

The key to making super creamy and smooth hummus is peeling the chickpeas (garbanzo beans) before putting them in the food processor. I know taking the skins off of every chickpea in the can sounds annoying, but I promise it is worth it, and it really doesn’t take that much time. Turn on your favorite song or Netflix show while you peel the chickpeas and the time will fly by!

Chipotle Peppers in Adobe Sauce

The addition of chipotle peppers to humus is a major game changer. The smoky kick is amazing! To make the chipotle hummus, you will need a can of chipotle peppers in adobo sauce, which you can find at pretty much any grocery store.

Chipotles in adobo are smoked and dried jalapeños that are rehydrated and canned in a sweet and tangy purée of tomato, vinegar, garlic, and spices. The peppers can be spicy and that is why I only add one pepper with 2 teaspoons of sauce to the hummus. I keep the hummus on the mild side so the boys will eat it. If you want a spicy chipotle hummus, you can add more peppers and sauce.

When we open a can of chipotle peppers in adobo, we rarely use the entire can, so we keep the peppers either in the fridge for a few weeks or in the freezer for a few months. They are always great to have on hand, especially to make this hummus because after you try it you will be making it ALL of the time!

Hummus Time

Once the chickpeas are peeled, you can put all of the ingredients in the food processor and let it do the work. You will have creamy, smooth hummus in no time! The chipotle peppers make the hummus smoky, slightly sweet, and so addicting!

To serve, put the hummus in a bowl and drizzle with a little olive oil and sprinkle with smoked paprika to bring out that smoky flavor. Enjoy with fresh pita bread, pita chips, tortilla chips, crackers, or cut up vegetables. It is the perfect easy appetizer or everyday healthy snack. You can also use the hummus as a spread for sandwiches.

If you like this chipotle hummus, you might also like:

Easy Chipotle Hummus with vegetables and chips
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Chipotle Hummus

This easy homemade hummus is full of flavor and great with pita bread, chips, crackers, or cut up vegetables.
4.88 from 8 votes


  • 15 ounces chickpeas, rinsed, drained, and peeled
  • 1 chipotle in adobo pepper
  • 2 teaspoons adobe sauce
  • 1 clove garlic
  • 2 tablespoons tahini
  • 2 tablespoons olive oil
  • 2 tablespoons water
  • 1 tablespoon lime juice
  • 1/2 teaspoon kosher salt
  • Olive oil and smoked paprika, for garnish


  • In a food processor, add the drained and peeled chickpeas, adobe pepper, adobe sauce, garlic, tahini, olive oil, water, lime juice, and salt. Process until the hummus is smooth. You might need to stop and scrape down the sides with a spatula and blend again.
  • Taste and adjust seasonings, you might need to add more salt and lime juice. If the hummus isn’t spicy enough for you, you can always add another pepper or more sauce. I keep it on the milder side so our boys can enjoy it, it still has plenty of chipotle flavor.
  • To serve, put the hummus in a bowl and drizzle with a little olive oil and sprinkle with a little smoked paprika. Serve with pita bread, chips, crackers, or cut up vegetables.


Calories: 190kcal, Carbohydrates: 21g, Protein: 7g, Fat: 9g, Saturated Fat: 1g, Sodium: 233mg, Potassium: 229mg, Fiber: 6g, Sugar: 4g, Vitamin A: 144IU, Vitamin C: 2mg, Calcium: 42mg, Iron: 2mg

Have you tried this recipe?

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I'm Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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  1. great hummus flavor, and not a flavor I usually find in commercial brands, which as you point out are inferior in taste anyway, so thank you for this recipe

  2. 5 stars
    I made this today and it tastes great! I’m not into peeling chickpeas (I did it once before). I used the Cook’s Illustrated method, from their Ultimate Hummus recipe, and your flavors to make a no-peel version of your hummus. Thanks!

  3. I made this using dry chick peas cooked in my instant pot and homemade tahini sauce. The flavors were amazing . Thanks for the recipe.

  4. 4 stars
    By the way, it’s adobo sauce, not adobe sauce. Unless of course you are trying to make bricks.

    I made chipotle hummus a couple of months ago and it was awesome, but since I don’t really know how to make hummus, I decided to see if anyone else had done it.

    1. 5 stars
      Great!! Wegman’s our local grocery chain has a version of this and I have been trying to replicate it. This is the winning recipe. Used canned chickpeas (with shells) and jarred adobo sauce. Thinned our with water to cut down on calories. Thank you for sharing.

  5. Hello 🙂

    Thank you for the recipe!
    I have a few comments, in case you want to accept them. Firstly, I know Wikipedia says that Chipotle is a tipe of Jalapeño, but this is not accurate. Chipotle comes from the Nahuatl ‘Chipocle’, and it’s a type of Mexican Chile that is left to ripe until its colour is very dark. Of course it’s not your responsibility to have this knowledge, but as a Mexican I felt I should share it.

    Secondly, I saw this recipe is catalogued as American food. I know this is your personal recipe, but this is a Middle Eastern-Mexican dish, and I feel it would be respectful to acknowledge the Middle Eastern.

    I hope this comments are helpful, they don’t intend to disrespect you.

    Thank you for your great recipes.