1 14 oz can of chickpeas, drained and rinsed (about 1 and ¾ cup chickpeas)
2 chipotle peppers from a can of chipotle peppers in adobo sauce, seeds removed
½ teaspoon of salt
1 teaspoon lemon juice
2 tablespoons olive oil
2 tablespoons room temperature water
2 tablespoons tahini (optional)*
2-4 teaspoons of adobo sauce from the can of chipotle peppers (optional, depending on spice preference)
Instructions
Place all ingredients except the adobo sauce in a food processor and blend/puree until smooth and creamy.
Taste to test the spice level. Add additional adobo sauce 1 teaspoon at a time until it's as spicy as you'd like it. I prefer about 2-3 teaspoons, which has a pretty good kick to it!
Season to taste with salt and additional lemon juice, if desired.
Hummus will keep in an airtight container in the refrigerator for about 5 days.
Notes
*tahini is ground sesame seed butter found in most grocery stores and definitely all health food stores. You can make it without the tahini but adding it gives it a more traditional hummus flavour. Up to you!
Recipe by Insightful Bite at https://www.insightfulbite.com/chipotle-hummus/