How to Make Chipotle Hummus at Home

Chipotle hummus is regular hummus with a kick—smoky heat from chipotle peppers in adobo, bright lime, and the same creamy base of chickpeas and tahini. If you like classic hummus but want more flavor, this is an easy upgrade you can make in 10 minutes with pantry stuff.

You control the heat. Use one chipotle for mild, two for medium, or three if you love it hot. A spoon of adobo sauce adds smoke without going overboard, and a splash of lime keeps it fresh. It’s vegan, gluten-free, and works as a dip, a spread for sandwiches and wraps, or a topper for tacos, grain bowls, and roasted veggies.

We’ll walk through what makes chipotle spicy hummus different, the tools and ingredients you need, step-by-step instructions, and smart tweaks so you get a smooth, balanced result every time.

What’s the Chipotle spicy hummus

Chipotle spicy hummus is classic hummus—chickpeas, tahini, garlic, olive oil—blended with chipotle peppers in adobo and a bit of lime. Chipotles are smoked, dried jalapeños packed in a tangy tomato-vinegar sauce, so they bring two things regular hummus doesn’t have: smoke and a steady, warming heat.

Flavor profile

• Smoky and warm: the smoke is the first thing you taste, then a gentle, lingering heat.

• Balanced acid: adobo sauce and lime brighten the richness from tahini and olive oil.

• Savory and slightly sweet: chipotle’s natural sweetness rounds out the chili flavor.

• Creamy base: still smooth and ultra-creamy like classic hummus.

Tools and ingredients you need to make at home

This makes about 2 to 2.5 cups of chipotle hummus, enough for a small get-together or a week of snacking.

Ingredients

• 1 can (15 oz) chickpeas, drained and rinsed, plus 1/3–1/2 cup reserved liquid (aquafaba)

• 1/3–1/2 cup tahini (runny, well-stirred)

• 1–2 chipotle peppers in adobo, minced, plus 1–2 teaspoons adobo sauce

• 2–3 tablespoons fresh lime juice (lemon works, but lime plays well with chipotle)

• 1 small garlic clove, grated or minced

• 1/2–3/4 teaspoon kosher salt (start low, adjust to taste)

• 1/2 teaspoon ground cumin (optional but nice)

• 2–4 tablespoons ice-cold water, as needed

• 1–2 tablespoons extra-virgin olive oil, for blending or drizzling (optional)

Garnishes and add-ins (optional)

• Smoked paprika or chili powder for dusting

• Chopped cilantro or green onion

• Toasted pepitas, crushed tortilla chips, or sesame seeds

• Extra adobo swirl or a drizzle of chili oil

• A touch of honey or maple (1/2 teaspoon) if you want to soften the heat without losing it

Substitutes

• No tahini or sesame allergy? Use cashew or sunflower seed butter for a similar body. Flavor changes slightly but still good.

• Oil-free hummus: skip the olive oil and use more aquafaba and ice water to get it creamy.

• Dried chickpeas: soak 1 cup overnight, then simmer with a pinch of baking soda until very soft. Cool in their cooking liquid for the silkiest blend.

Tools

• Food processor (7-cup or larger) is easiest

• Or a high-speed blender with a tamper; you may need a splash more liquid

• Microplane or fine grater for garlic

• Citrus juicer or reamer

• Measuring cups and spoons

• Rubber spatula to scrape the bowl

• Can opener, colander, and a small bowl of ice water

• If cooking from dry: large pot, strainer, and a teaspoon of baking soda

Chipotle hummus: step-by-step instruction

One smooth, reliable method using a food processor. Plan on 10–12 minutes, plus a brief rest time if you can.

Step 1. Set up and prep

1. Drain the chickpeas, reserving 1/2 cup of the canning liquid (aquafaba). Rinse the chickpeas well.

2. Place 1/4 cup ice water in a small bowl (you may not use it all).

3. Roughly chop 1–2 chipotle peppers and scoop 1–2 teaspoons adobo sauce from the can. Tip: For ultra-smooth chipotle hummus, pinch a few chickpeas between your fingers to loosen the skins and discard them. It’s optional but makes a difference in silkiness.

Step 2. Whip the tahini base

1. Add tahini (1/3–1/2 cup), lime juice (2–3 tablespoons), salt (start with 1/2 teaspoon), cumin (if using), and the garlic to the food processor.

2. Process 45–60 seconds until the tahini lightens in color and thickens.

3. With the machine running, drizzle in 2–3 tablespoons ice water a little at a time until the mixture turns pale and creamy, almost like whipped frosting. Scrape down the bowl.

Step 3. Blend in the chipotle

Add the chopped chipotle and 1 teaspoon adobo sauce to start. Process 30–45 seconds until fully blended. This infuses the base with smoky heat without over-thinning it.

Step 4. Add the chickpeas

1. Add half the chickpeas. Process 60–90 seconds. Stop and scrape the sides and bottom of the bowl.

2. Add the remaining chickpeas and 2 tablespoons aquafaba. Process 1–2 minutes until smooth. If the mixture is straining the motor or looks grainy, add another tablespoon of aquafaba and keep going. Note: Longer processing equals smoother hummus. Don’t be shy about letting it run; scrape the bowl as needed for even blending.

Step 5. Adjust texture

1. Aim for a thick but easily scoopable consistency. If it’s too thick, add more aquafaba or a splash of ice water, 1 tablespoon at a time, pulsing between additions.

2. If it’s too loose, pulse in a spoonful more tahini or a small handful of chickpeas (if you have extra), or simply refrigerate 20–30 minutes to firm up.

Step 6. Finish and serve

1. For an ultra-creamy finish, drizzle in 1–2 teaspoons olive oil and process 10–15 seconds (optional).

2. Spoon into a shallow bowl. Swirl the top with the back of a spoon. Garnish with a drizzle of olive oil, a dusting of smoked paprika, chopped cilantro or green onion, and a few pepitas or crushed tortilla chips. Tip: Let the chipotle hummus rest 15–30 minutes (or chill) before serving. The flavors meld and the texture settles into that restaurant-smooth feel.

Make Chipotle hummus in bulk at home!

Chipotle hummus is the kind of recipe you make once and keep riffing on. It’s creamy, smoky, and just spicy enough to wake up snacks, sandwiches, and bowls without stealing the show. 

Tweak the heat, adjust the lime, and get it as smooth as you like—then stash a container in the fridge and you’re set for the week. If you’ve got leftover chipotles, freeze them in portions so you can spin up another batch anytime.

FAQs

Can I use chipotle powder instead of chipotles in adobo?

Yes. Start with 1/2 teaspoon chipotle powder and add to taste. You’ll get smoke and heat, but less tang because you’re missing the adobo sauce. Add a splash of vinegar or extra lime to make up for it.

How do I fix chipotle hummus that turned out too spicy?

Stir in more tahini and chickpeas to dilute heat, then rebalance with a squeeze of lime and pinch of salt. A teaspoon of honey or maple also softens heat without making it sweet.

Does lime juice make hummus too runny?

It adds brightness and a bit of liquid. Balance with a touch more tahini or a few more chickpeas if needed. If you prefer extra tang without thinning, use more adobo sauce plus a small splash of vinegar.

How long does chipotle hummus last in the fridge?

Up to 5–6 days in an airtight container. Stir before serving; flavors deepen over time. If it thickens, loosen with a teaspoon or two of cold water or aquafaba.

Can I use other beans instead of chickpeas?

Yes. White beans make a silkier, milder base that lets chipotle shine. Black beans create a deeper, earthier dip—great for tacos and nachos—but it won’t taste like classic hummus.