Two Bean Chipotle Hummus

Total Time
Prep 15 mins
Cook 0 mins

I created this recipe in an attempt to make a hummus that my husband would like. He doesn't like the texture of chickpeas. The Great Northern beans really make this creamy without the addition of things like additional fat, yogurt, or tofu - all things I've tried and didn't care for. Since the white beans are mild in flavor, the garbanzo bean flavor still comes through just fine. Feel free to adjust the seasonings to get it the way you like it best. I do not add salt when using canned beans, but I probably would add a little bit of sea salt if I were using beans cooked from dry.

Ingredients Nutrition


  1. Place garlic, chipotle pepper, lemon juice, and tahini in a food processor or mini chopper.
  2. Pulse until chopped.
  3. Add in beans and pulse, adding in a little water at a time until it reaches the smoothness you like.
  4. Stir in pepper and paprika, and refrigerate until ready to serve.


Most Helpful

I added more peppers because I like my food hot, it is very good. With some pita bread and some sliced veggies, makes a great lunch.

MartaD June 12, 2009

Just made this for a dip/appetizer with rye crisps and carrots. It's delicious! A little kick and smokiness, but not too overly hot. I look forward to having the leftovers on a wrap tomorrow with mixed greens and fresh tomatoes. I did add a little fleur de sel cuz I like things salty, but it probably doesn't need it. Thank you - I LOVE this for a change from regular, and dare I say, boring, hummus! Oh, next time I might add some fresh cilantro or maybe some fresh chives (?) at the end.

A la Carte October 06, 2007

This was a terrific, easy version of hummus. I liked the spiciness from the chipoltes. The texture was more pleasing to my taste too...a lot creamier than regular hummus. I will make this one again.

Susie D May 01, 2005

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