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chipotle hummus recipe without tahini

Chipotle Hummus Recipe Without Tahini

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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.
Course Dip, Dressing, Sauce
Keyword dip, hummus, snack
Prep Time 10 minutes
Total Time 10 minutes
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.

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