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Chipotle Hummus

After buying an excessive quantity of fresh veggies at the farmer’s market this week (couldn’t help myself!), I decided to whip up a quick hummus for dipping. I’m not a fan of eating all veggies raw, but some are perfectly suited for crudites, like carrots, celery, bell peppers, baby zucchini, snap peas and really fresh mushrooms.

Here’s a super simple and flavorful hummus for a fraction of the cost of the store bought stuff (and none of the nasty preservatives, thickeners, and artificial flavors).

Chipotle Hummus

  • 1 15-ounce can garbanzo beans (chickpeas), drained
  • 1/4 cup water
  • 1-2 tablespoons tahini (sesame seed paste; don’t over-do it, otherwise it can be bitter)
  • juice of 1 lemon, or to taste
  • 2 tablespoons olive oil
  • 1 tablespoon minced canned chipotle chilies (these are spicy!)
  • 1 large garlic clove, minced
  • salt to taste

Prep

Throw everything into a food processor or blender. Mix until smooth. Taste test and adjust seasonings if needed.

 

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Lily Nichols is a Registered Dietitian/Nutritionist, Certified Diabetes Educator, researcher, and author with a passion for evidence-based prenatal nutrition and exercise. Her work is known for being research-focused, thorough, and unapologetically critical of outdated dietary guidelines. She is the author of two bestselling books, Real Food for Pregnancy and Real Food for Gestational Diabetes.

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