top of page

Chipotle Hopped Hummus

I love hummus.  I could eat it every day.  When I do eat it, I enter into a gluttonous rampage and eat the entire tub in one sitting then silently weep, wishing I had more.


When developing this recipe I thought about the types of humus I like most.  I love spicy, I love garlic, and I would love one made with a hopped-up IPA.  I started searching through my fridge for ingredients that could make this happen.  Chipotle in adobo sauce, done!  A fresh hopped IPA, most certainly! Garlic, it would be an abomination not to! So here it is, Chipotle Hopped Hummus.




4 cloves of garlic

2-3 chipotle peppers in adobo sauce (2 for mild, 3 for hot)

30 oz (2 cans) of garbanzo beans, rinsed and skinned (makes for creamier texture)

1 t cumin, toasted  & ground

1/2 C tahini

6 oz Bear Republic Racer 5

1-2 lemons, juiced (about 3Tbs.)

1 t salt, more if needed



Toss garlic into a food processor and pulse until diced.  Add the chipotle peppers into the mix and pulse some more.  Next add the rest of the ingredients and process for about 2 minutes, scraping down the bowl intermittently.  Continue processing until you achieve your desired texture.  Add more salt if needed.


bottom of page