Have you ever tried a recipe and instantly fell in love?… yeah me too! If you’re a fan of bold flavors but want to skip the traditional tahini hummus, this chipotle hummus recipe without tahini is exactly what you need! I tried a spicy hummus on vacation once and instantly knew I needed to recreate it so I could make it every day!

Packed with zesty spices and a creamy texture, this hummus is the perfect dip for veggies, pita, or as a spread on sandwiches. It’s quick to make and offers a delicious twist on the classic hummus, without the need for tahini. Whether you’re looking for a healthier snack option or a flavorful appetizer, this easy homemade chipotle hummus will quickly become your go-to recipe!

Reasons Why You’ll Love This Recipe

Tahini-Free: Perfect for those who don’t have a random bottle of tahini laying around… me…
Bold and Flavorful: The spicy kick adds an exciting twist to the traditional hummus, making it more adventurous and flavorful.
Quick and Easy: Simple to prepare with pantry staples, making it a fast snack or appetizer.
Healthier Snack Option: High in protein and fiber, this chipotle hummus recipe without tahini is a nutritious and satisfying dip that’s perfect for a light snack or paired with fresh veggies.
Great for Meal Prep: Keeps well in the fridge for a few days, making it a great make-ahead snack or party dip.
Perfect for Entertaining: A crowd-pleasing dip that’s sure to be a hit at parties, picnics, or gatherings.

Ingredients You’ll Need For This Recipe

Garbanzo Beans (Chickpeas): The base of any hummus, garbanzo beans provide a creamy texture and a mild, nutty flavor that balances the spices in the recipe.
Great Northern Beans: These beans add extra creaminess and a slightly smoother texture to the hummus, helping it achieve that perfect dip consistency without tahini.
Liquid from the Chickpea Can: This liquid, known as aquafaba, helps to thin the hummus to the desired consistency, making it silky and easy to blend.
Adobo Chili Peppers (in the can): These peppers bring a smoky, spicy kick to the hummus, infusing it with deep, rich flavors that make the hummus stand out.
Garlic: A key aromatic, garlic adds a bold and savory flavor to the hummus, balancing the richness of the beans and heat from the peppers.
Salt: A pinch of salt enhances all the flavors, bringing the ingredients together and ensuring the hummus is well-seasoned without being overpowering.
Sesame Seeds (Optional): These can be sprinkled in or blended into the hummus to add a subtle nutty flavor, offering a touch of tahini-like taste without actually using tahini.
Lemon Juice: Fresh lemon juice adds acidity and brightness, cutting through the richness of the beans and balancing the heat from the chili peppers for a refreshing, zesty finish.
Olive Oil: Gives a rich flavor and helps with the smooth consistency.
Ice Cubes (optional): Also helps with consistency and moisture once everything is blended up.

How to Make This Chipotle Hummus Recipe Without Tahini

To make this hummus, start by draining and rinsing one can of garbanzo beans (chickpeas) and one can of great northern beans. Be sure to save the liquid from the can of chickpeas, as it will be used later to adjust the consistency of the hummus.

If you prefer, you can remove the skins from the chickpeas for a smoother texture, but I find it perfectly fine to leave them on for a bit of extra fiber and ease — it’s completely up to you!

Next, add the chickpeas, great northern beans, and the rest of your ingredients minus the ice into food processor. Toss in a pinch of salt, along with about 1-2 adobo chili peppers from the can (depending on how spicy you want it), along with a bit of the adobo sauce for an extra kick.

Now, add about a 1/4 of a cup of the reserved chickpea liquid, and begin blending. If the mixture seems too thick, gradually add more chickpea liquid or olive oil until you reach a smooth, creamy consistency.

Once the chipotle hummus recipe without tahini is blended to your liking, add a few ice cubes to the processor and blend again. The ice cubes help to make the chipotle hummus extra creamy and smooth, creating that perfect dip texture.

When it’s done, taste the hummus and adjust the seasoning if needed — maybe a bit more salt or chili sauce if you like it spicier.

To serve, drizzle the hummus with a little olive oil for richness and a dash of the chili sauce from the can of adobo peppers for a touch of extra heat and color. Enjoy this creamy, spicy hummus as a dip for fresh veggies, pita bread, or crackers.

You can also spread it on sandwiches or wraps for a flavorful twist, or pair it with grilled meats for a Mediterranean-inspired meal.

This hummus is incredibly versatile and can be served at any gathering or enjoyed as a healthy snack. It’s sure to be a crowd-pleaser for anyone who loves bold, savory flavors with a little heat!

Storage Tips For This Recipe

Refrigeration: Store your homemade hummus in an airtight container in the fridge. It will keep fresh for up to 4-5 days. The flavors may even deepen and meld together, making it even more delicious the next day!
Freezing: If you want to keep it longer, you can freeze the hummus. Spoon it into an airtight container or a freezer-safe bag, making sure to leave a little room for expansion. It can be frozen for up to 3 months. When you’re ready to enjoy it, simply thaw it overnight in the fridge and give it a good stir before serving. You might need to add a little extra olive oil or lemon juice to freshen it up after thawing.
Keep the Liquid: If you have extra chickpea liquid (aquafaba) after making the hummus, save it in a separate container. It can be used to adjust the consistency of the hummus when you’re ready to serve it again, especially if it thickens up in the fridge.
Top with Olive Oil: To keep your hummus fresh and vibrant, drizzle a thin layer of olive oil on top before sealing the container. This helps maintain the creamy texture and keeps the flavors intact.

Common FAQ’s About This Recipe

Can I make this hummus without using tahini?
Yes! This recipe is specifically made without tahini. You can still enjoy a creamy, flavorful hummus with ingredients like garbanzo beans, great northern beans, garlic, and adobo chili peppers for a spicy kick.
Do I have to remove the skins from the chickpeas?
Removing the skins is optional. While peeling the chickpeas can give you a smoother hummus, it’s not necessary. The texture will still be great with the skins on, and it adds extra fiber.
Can I use a different type of bean instead of great northern beans?
Yes! You can substitute with other mild beans like cannellini beans or white beans. The flavor will differ slightly, but it will still have that creamy texture.
What can I serve this spicy hummus with?
This hummus is perfect for dipping into fresh veggies like carrots, cucumbers, or bell peppers, or paired with pita bread, crackers, or tortilla chips. It also works as a spread for sandwiches, wraps, or a topping for grilled meats and salads.
Can I make this hummus ahead of time?
Yes, making it a day ahead allows the flavors to meld. Store it in an airtight container in the fridge for up to 4-5 days. Stir before serving and drizzle with olive oil to refresh.
Can I freeze this hummus?
Yes, you can freeze it for up to 3 months. Store it in an airtight container or freezer-safe bag, and when you’re ready to use it, let it thaw in the fridge overnight. You may need to add extra olive oil or lemon juice to restore the creaminess after thawing.
Why should I use the liquid from the chickpea can?
The liquid, called aquafaba, helps achieve a smoother, creamier consistency in the hummus. It’s also a great vegan substitute for egg whites in other recipes.

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Print Recipe

Chipotle Hummus Recipe Without Tahini

If you're a fan of bold flavors but want to skip the traditional tahini hummus, this spicy chipotle hummus recipe without tahini is exactly what you need! I tried a spicy hummus on vacation once and instantly knew I needed to recreate it so I could make it every day! Packed with zesty spices and a creamy texture, this hummus is the perfect dip for veggies, pita, or as a spread on sandwiches.

Prep Time10

Total Time10

Course: Dip, Dressing, Sauce

Keyword: dip, hummus, snack

Servings: 8 servings

Equipment

Food Processor or Blender

Ingredients

1 can Chickpeas
1/4 cup Chickpea Liquid from the can
1 can Great Northern Beans
3 tbsp. Lemon Juice
4 tbsp. Olive Oil
1 tbsp. Garlic Powder
2 tsp. Salt
1 tbsp. Sesame Seeds optional
1-2 Canned Adobo Chili Peppers *more or less depending on spice preference
2-3 ice cubes optional

Instructions

Start by draining (& saving the liquid) of one can of garbanzo beans (chickpeas) and one can of great northern beans. Be sure to save the liquid from the can of chickpeas, as it will be used later!
1 can Chickpeas, 1/4 cup Chickpea Liquid, 1 can Great Northern Beans
Add everything (but the ice) to a food processor or blender and blend until smooth.
1 can Chickpeas, 1/4 cup Chickpea Liquid, 3 tbsp. Lemon Juice, 4 tbsp. Olive Oil, 1 tbsp. Garlic Powder, 2 tsp. Salt, 1 tbsp. Sesame Seeds, 1-2 Canned Adobo Chili Peppers, 1 can Great Northern Beans
Once the hummus is blended to your liking, add a few ice cubes to the processor and blend again. The ice cubes help to make the hummus extra creamy and smooth. Taste the hummus and adjust the seasoning if needed — maybe a bit more salt or chili sauce if you like it spicier.
2-3 ice cubes
To serve, drizzle the hummus with a little olive oil for richness and a dash of the chili sauce from the can of adobo peppers for a touch of extra heat and color.

Notes

Storage Tips For This Recipe

Refrigeration: Store your homemade hummus in an airtight container in the fridge. It will keep fresh for up to 4-5 days. The flavors may even deepen and meld together, making it even more delicious the next day!

Freezing: If you want to keep it longer, you can freeze the hummus. Spoon it into an airtight container or a freezer-safe bag, making sure to leave a little room for expansion. It can be frozen for up to 3 months. When you’re ready to enjoy it, simply thaw it overnight in the fridge and give it a good stir before serving. You might need to add a little extra olive oil or lemon juice to freshen it up after thawing.

Keep the Liquid: If you have extra chickpea liquid (aquafaba) after making the hummus, save it in a separate container. It can be used to adjust the consistency of the hummus when you’re ready to serve it again, especially if it thickens up in the fridge.

Top with Olive Oil: To keep your hummus fresh and vibrant, drizzle a thin layer of olive oil on top before sealing the container. This helps maintain the creamy texture and keeps the flavors intact.

Common FAQ’s About This Recipe

Can I make this hummus without using tahini?
Yes! This recipe is specifically made without tahini. You can still enjoy a creamy, flavorful hummus with ingredients like garbanzo beans, great northern beans, garlic, and adobo chili peppers for a spicy kick.

Do I have to remove the skins from the chickpeas?
Removing the skins is optional. While peeling the chickpeas can give you a smoother hummus, it’s not necessary. The texture will still be great with the skins on, and it adds extra fiber.

Can I use a different type of bean instead of great northern beans?
Yes! You can substitute with other mild beans like cannellini beans or white beans. The flavor will differ slightly, but it will still have that creamy texture.

What can I serve this spicy hummus with?
This hummus is perfect for dipping into fresh veggies like carrots, cucumbers, or bell peppers, or paired with pita bread, crackers, or tortilla chips. It also works as a spread for sandwiches, wraps, or a topping for grilled meats and salads.

Can I make this hummus ahead of time?
Yes, making it a day ahead allows the flavors to meld. Store it in an airtight container in the fridge for up to 4-5 days. Stir before serving and drizzle with olive oil to refresh.

Can I freeze this hummus?
Yes, you can freeze it for up to 3 months. Store it in an airtight container or freezer-safe bag, and when you’re ready to use it, let it thaw in the fridge overnight. You may need to add extra olive oil or lemon juice to restore the creaminess after thawing.

Why should I use the liquid from the chickpea can?
The liquid, called aquafaba, helps achieve a smoother, creamier consistency in the hummus. It’s also a great vegan substitute for egg whites in other recipes.