One of our favorite go-to recipes in the summer (and all year round) is this Smoky Chipotle Hummus. The thing is, it’s perfect to serve to guests, but is also a great family treat any day of the week!
Adee is home for the summer (insert my happy dance here) and she’s been spending a little more time in the kitchen. I like to pretend (in my happy, no problems in the world place) that this is because she’s interested in cooking. Of course, I’m worried that it actually means she’s trying to prepare for herself for life on her own. [Hand over my ears, singing La La La!]
Whatever her motive, it’s been fun having her in the kitchen. Her incessant questions, “Why do we add flax?” here and “What are the health benefits of mango” there, kind of reminds me of her toddler days. It’s enough to make a mother tear up a little. OK. A lot. Sigh.
Recently, when Adee was fixing a sandwich in the kitchen she headed to Namely Marly to look for a hummus recipe to use as a condiment. After a long pause she said, “Mom, did you know you’ve posted a Carrot Hummus and a Green Monster Hummus, but there’s no, like, basic hummus recipe on the site?”
I looked at her and smiled. That’s my favorite kind of problem to solve!
I think we could all agree that the go-to recipe for your basic hummus is Ina Garten’s Hummus recipe. It’s probably the recipe from which every other hummus recipe has or ever will be created.
OK. Not exactly, but kinda.
So, today’s recipe is not completely basic, because I added a little smoky flavor to this hummus, but it’ll do.
What You’ll Love About This Smoky Chipotle Hummus Recipe
People always make a big deal about protein. When you’re vegan it’s the question you hear most, “Where do you get your protein?” [insert eye roll here]
According to weight loss surgeon Dr. Garth Davis, the obsession with protein is a little misdirected. He suggests what we should be worried about instead is fiber. We get way more than enough protein in the US, but not nearly enough fiber.
I’ve been more than a little obsessed with fiber ever since.
The good news? Hummus delivers a healthy plant-based dose of both fiber and protein. Hummus is made from chickpeas which delivers 5 grams of protein and 4 grams of fiber in each half-cup serving. Not too shabby! That means if your goal is to get to 35 grams of fiber as Dr. Garth suggests, this Smoky Chipotle Hummus gets you a great start.
We hope you like this recipe as much as we do! If you decide to make it, snap a shot and share it with #namelymarly on Instagram or Twitter. We love seeing your photos!
- 1-2 tablespoons olive oil,
- ½ onion, peeled and chopped
- 1-2 cloves garlic, peeled and chopped
- 15 oz chickpeas, rinsed and drained
- ¼ cup tahini
- ¼ cup lemon juice
- 1 tablespoon Soy Sauce, Tamarin, or Bragg (depending on your gluten/sodium tolerance)
- 1 tablespoon Chipotle Tabasco
- 1 teaspoon smoked paprika
- Sesame seeds
- Place the olive oil in a skillet over medium heat. Add the chopped onions and cook until lightly translucent, about 5 minutes. Add the garlic and turn the heat off.
- Place the chickpeas, tahini, lemon juice and soy sauce (or gluten-free alternative) in a blender or food processor. Pulse until the beans are mostly smooth. Remove the lid and push down any ingredients on the side of the bowl and pulse again.
- Add the grilled onions and garlic (including oil if there's any left over in the skillet), and the tabasco and paprika. Pulse until smooth.
- Serve with additional olive oil, tabasco and sesame seeds drizzled over the top.