Chipotle Hummus Dip
Quick to make, healthy and delicious, this chipotle hummus recipe is the perfect dish for summer.
We always like to make our own hummus, but if you’re in a hurry you could stir our Gran Luchito Chipotle Paste through a tub of store-bought hummus. Although we use cooked chickpeas, we found the hummus benefits from cooking them a little longer for an extra creamy texture.
Serve this chipotle hummus with our lightly salted tortilla chips and some homemade guacamole.
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Prep time
20 mins
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Cook time
10 mins
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Total time
30 mins
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Ideal for
Snacks -
Make it
Mexican -
Serves
4
Nutrition: Per serving
kcal 273 fat 21g saturates 2.8g carbs 9.4g sugars 2.7g fibre 6g protein 9.7g salt 0.79g
Found in the
Mexican Section
Ingredients
- 400g / 14oz can of chickpea, drained
- Juice of 2 lemons
- 1 garlic clove, peeled
- 1 teaspoon Gran Luchito Chipotle Paste
- 150ml / 5 fl. oz tahini
- Water
- Salt
- Olive oil
- 1 tablespoon finely chopped parsley leaves
How to make it
- Put the chickpeas in a saucepan and cover with water. Bring to the boil, then reduce to a simmer for 10 minutes.
- Meanwhile, put the lemon juice, garlic clove, Gran Luchito Chipotle Paste and a pinch of salt in a food processor and blitz. Add the tahini and blitz again until you have a pale, smooth paste.
- Add the chickpeas to the food processor with the tahini mix. Blitz for a few minutes. Taste for seasoning (add more lemon juice, salt, pepper or Gran Luchito Chipotle Paste if you feel it needs it) and continue whizzing for about 3 minutes.
- Empty into a bowl and drizzle with extra virgin olive oil and a sprinkle of salt, pepper and fresh parsley.
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