Chipotle Artichoke Hummus

The BEST Hummus Recipe according to our house is Chipotle Artichoke Hummus. It's a favorite spicy hummus recipe, and easy to make! It is a delicious healthy snack and goes well with Charcuterie or Cheese Boards. Colt loves to use pita, crackers, chips, or veggies for dipping.

We love Hummus in our house. It's a super easy recipe to make for a healthy snack and Chipotle Artichoke Hummus just happens to be our favorite variation.

It's the absolute BEST Hummus to serve on your Charcuterie Board with veggies, pita bread, crackers, or chips for dipping.

Chipotle Artichoke Hummus is great a great appetizer for Thanksgiving, Christmas, Easter, or any other gathering since it's delicious made ahead of time and the flavor only improves after being refrigerated overnight if time allows.

It's a deliciously light and creamy hummus with small chunks of artichoke hearts for texture. The smokey chipotle peppers add plenty of flavor with their deeps smokey spicy flavor.

I used canned chickpeas to save time and to keep this easy to make anytime. Almost all the ingredients are pantry staples in our house. If you prefer to use dried chickpeas you can use the directions for How To Soak and Cook Dried Chickpeas from The Spruce Eats. If you cook your own chickpeas you'll need about 3 cups drained chickpeas for Chipotle Artichoke Hummus.

Here's how I make Chipotle Artichoke Hummus:

Drain and rinse 30 ounces Canned Garbanzo Beans of Chickpeas well. 

Place in a food processor or blender and add:

• 2 whole Chipotle Peppers in Adobo Sauce
• 2 tablespoons Adobo Sauce from Chipotle Peppers or to taste
• 2 cloves Garlic
• 1 teaspoon Salt or to taste 

Pulse until almost smooth. Scrape sides if needed.

Add juice of 1 whole Lemon with seeds strained out, 3 tablespoons water, and pulse until smooth.

Add a 1/4 cup Extra Virgin Olive Oil. Blend until smooth and creamy.

Add 14 ounces Drained Canned Artichoke Hearts in water and pulse until medium/small chunks remain.

I like the texture of having visible chunks of artichoke hearts with the creamy spicy hummus.

If using a blender feel free to cut artichokes into small pieces and stir in my hand.

Refrigerate until cold or serve at room temperature.

I find this hummus recipe only gets better the next day after being refrigerated, since it gives it a chance for the flavors to meld. Making Chipotle Artichoke Hummus great for holiday entertaining.

I'm always looking for easy Thanksgiving appetizers that can be made ahead of time. It's also a favorite at Christmas parties.

Colt usually can't wait until it's cold to dig. Just to make it clear how good this dip is Colt said," Oh that's good! Man that's good! Have you posted that yet?" In between chips! 

Serve with corn chips, rice crackers, pita chips or any other favorite cracker you can think of!

Oh and don't let me forget veggies!

The kids are snacking on the leftover hummus as I write this and Colt happened to stumble upon the almost eaten bowl and made sure to ask, "you aren't going to leave me any?" They must all be hungry...

A few favorite things we love using this Hummus Recipe with are:

• Charcuterie Board for easy snacking 
• Or this Cheese Board
• Low Carb Crackers from Wholesome Yum
• Naan Bread for dipping from Savoring The Good
• Chia & Sesame Seed Crackers from Fab Food For All
• Onion and Herb Crackers from Bobbi's Kozy Kitchen

A few other favorite Dip Recipes we have to have are: 

• Greek Feta Dip
• Hot Seafood Artichoke
• Hot Crab Dip

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Mediterranean

Yield: 10

Author: Serena Bakes Simply From Scratch

Chipotle Artichoke Hummus Recipe

The best Hummus Recipe is Chipotle Artichoke Hummus So easy to make and great for healthy snack from Serena Bakes Simply From Scratch.

prep time: 10 Mcook time: total time: 10 M

ingredients:

• 30 Ounces Canned Garbanzo Beans, Rinsed and Drained
• 2 whole Chipotle Peppers In Adobo Sauce
• 2 tablespoon Adobo Sauce
• 1 teaspoon Salt Or To Taste
• 2 cloves Garlic
• 3 tablespoons Water
• 1 whole Large Lemon, Juiced and Strained of seeds
• 1/4 cup Extra Virgin Olive Oil
• 14 ounce Can Quartered Artichoke Hearts In Water, Drained

instructions:

How to cook Chipotle Artichoke Hummus Recipe

1. Add garbanzo beans, chipotle peppers, adobo sauce, sea salt and garlic to a blender or food processor. Pulse until almost smooth. Scrape sides if needed.
2. Add water, lemon juice and olive oil. Blend until completely smooth.
3. If using a blender chop artichoke hearts into small pieces and stir into hummus.
4. If using a food processor add artichoke hearts and pulse until artichoke is in medium/small sized pieces.

Calories
194.23

Fat (grams)
8.21

Sat. Fat (grams)
0.99

Carbs (grams)
25.04

Fiber (grams)
7.90

Net carbs
17.14

Sugar (grams)
4.13

Protein (grams)
7.32

Sodium (milligrams)
465.14

Cholesterol (grams)
0.07

Calories are estimated.

https://www.serenabakessimplyfromscratch.com/2013/10/chipotle-artichoke-hummus.html

© 2013 Serena Bakes Simply From Scratch

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