Total Time
5mins
Prep 5 mins
Cook 0 mins

I love this flavorful, tahini-free recipe. It uses roasted garlic--I like to roast a whole clove ahead of time and use the rest in other recipes. It's definitely worth it!!! I prefer my hummus very flavorful, so feel free to reduce the lemon juice, garlic, and chipotle. This was adapted from The Stinking Rose Restaurant Cookbook.

Ingredients Nutrition

Directions

  1. Make a slit in each chipotle pepper and scrape the seeds out and discard them (otherwise the heat will overwhelm the flavor). Chop the peppers.
  2. Add all the ingredients to a blender or food processor and process until smooth and creamy.
  3. Delicious immediately, better after sitting in refrigerator for a while.
  4. When refrigerated, good for about 1 week, but mine never lasts that long.