My tribe LOVES hummus, so I make it quite often. Once I learned to make a basic, classic hummus, I started trying to incorporate other flavors and to create a hummus that was my own.
This one is AWESOME! When I tell you my tribe requests that I make this at least once a week, I am not exaggerating. It is a little sweet and a lot smoky, with a great kick of spice. It is definitely our favorite hummus ever!
Hummus is really simple to make, so don’t be intimidated. It’s also crazy cheap to make. Much less expensive than buying a tub of it at the grocery store. A can of chick peas at Walmart is $.72!
Where I live, it’s hard to find tahini in the grocery store, so I order it from Amazon. Tahini is a paste made from ground sesame seeds. I’ve had a few people tell me that they couldn’t find tahini and used peanut butter in their hummus.
Gross.
I mean, sure! That’s fine! You do you, boo!
Please buy some tahini. It lasts for a really long time in your pantry and you can use it for several things other than hummus. I use it often in salad dressings. Here’s my favorite brand from Amazon:
You will need a food processor for this. You could use a blender, but you’re going to have to stop multiple times to scrape down the sides and it’s going to be a little difficult to get all of the hummus out. And, trust me, you don’t want to waste ANY of this stuff! This little guy is the perfect size for a batch of this hummus.
Seriously adorable and takes up almost no space! After I use it, I just take it apart and put the bowl, the lid, and the blade in the dishwasher. It’s a little pricey, but if you know anything about KitchenAid appliances, you know it’s worth every penny and it will likely outlive me! I use mine so often that it just lives on my counter. Chopping veggies, making whipped cream, even a small batch of salsa (1 can of fire roasted diced tomatoes, 1/2 cup of fresh cilantro, juice of half a lime, teaspoon each of salt and cumin, a half to a whole jalapeno).
Anyway! Back to this heavenly hummus!
Maple Chipotle Hummus
- 1 can of chickpeas, drained and rinsed
- 1/4 cup of tahini
- 1-2 chipotles in adobo
- 2 tablespoons of maple syrup
- 1/2 teaspoon of cumin
- 1 teaspoon of Kosher salt
- 1/2 cup of olive oil
- Pepitas for garnish (optional)
Directions:
Place all in a food processor (except the pepitas) and process until smooth. If too thick, use ice water – a tablespoon at a time – until you like the texture.
Garnish with pepitas, if desired.
Well Duh #1: If you have time and want an extra creamy hummus, drain the chickpeas and pour into a saucepan. Add 1/2 teaspoon of baking soda and cover the chickpeas with water by two-three inches. Bring to a boil and continue boiling for thirty minutes. Drain the chickpeas and rinse with cool water to remove the baking soda flavor and to cool them slightly. Then proceed with the recipe.
Well Duh #2: By all means, TASTE IT! If you want it a little spicier, add another chipotle. If you want it a little sweeter, add a bit more maple syrup. If you think it needs another pinch of salt, add it! This is yours!
Well Duh #3: This is awesome served with pretzels or pita chips. I also use it instead of mayonnaise on sandwiches and wraps.
Well Duh #4: If you aren’t running the dishwasher right away – or if it’s still full of the last dishes you washed (ME!), be sure to run a little water in the food processor bowl. I know that’s common sense to most people, but I wanted to mention it.
Well Duh #5: While the pepitas are optional, they add a really awesome crunch and flavor!
As stated before, my tribe LOVES this hummus! It is smooth and creamy and spicy and sweet and absolutely delicious! I keep it in the fridge in a sealed container, but it never lasts long!
Try this easy, peasy recipe for an awesome treat for yourself and your family! You won’t regret it!
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