Spicy, delicious Vegan Chipotle Hummus!

I’m so excited to share this recipe today because it’s the chipotle hummus I made on Nom (which you can watch right here)!! Of course, I made this hummus before my GI doctor told me I couldn’t eat chickpeas (or any beans or raw vegetables). But it’s still super delicious and I know y’all are going to love it.

I wrote about this a little bit in my last post, but now that it’s been a few days since my doctor’s appointment, I’ve really had time to reflect on how important beans are in my life. (I know, it sounds ridiculous, but hear me out). As a vegan who’s not a huge fan of tofu and tempeh (or other similar meat substitutes), beans are my primary source of protein, eaten along with grains such as rice and quinoa. And chickpeas, well, I use in almost everything. I roast them, purée them into hummus, make them into falafel or burgers, use their flour for socca or fritters, cook them in sauce for a delicious meal – essentially eating them every day. And that’s just chickpeas, not including stuff like black beans or white beans that I also often eat. These new dietary restrictions are certainly going to test my creativity when it comes to my own meals and recipes. But thank goodness I’m still allowed to eat grains (and soft lentils), so I still have some hope. In fact, I just developed a recipe that I had originally planned with beans, but switched out for rice instead for an amazing result! This definitely encourages me for my future bean-less endeavors. It’s going to be interesting, but I’m up for the challenge!

Which brings me to the message I want to get across… lately, it seems that life has kind of been setting up a lot of roadblocks in my way, especially concerning my health. Don’t get me wrong, I’ve been presented with a bunch of amazing opportunities recently, but they seem to have been punctuated by setbacks or obstacles. I don’t mean to complain about my difficulties either, because I know so many other people have it much worse. But I’ve been trying to have a different attitude regarding these obstacles, instead of just letting them get me down. I’ve been trying to view them as opportunities to grow, or opportunities to learn something. I’ve been asking myself, “What lesson is the universe trying to have me learn right now?” And recently it’s been a learning curve for patience, grace, and equanimity. I wouldn’t say I’m the model of patience yet, but I’m certainly trying. And that’s what really matters in the end – not the ultimate goal of what you’re trying to become, but actually the journey of getting there.

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Chipotle Hummus

This chipotle hummus is the perfect combination of spicy and savory, and is so easy to make at home! Way better than store-bought hummus.

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Ingredients

• 1 1/2 Cups Cooked Chickpeas
• 1 Clove of Garlic
• Juice from 1/2 Lemon
• Drizzle of Extra Virgin Olive Oil
• 1 Tbs Tahini or more to taste
• 1/4 Tsp Salt
• 1/4 Tsp Pepper
• Sprinkle of Cumin
• Sprinkle of Smoked Paprika
• 2-3 Chipotle Chilis in Adobo Sauce

Instructions

• Start by mincing the garlic clove in the food processor – just put the whole clove in (peeled) and process until it’s in tiny pieces.
• Add in everything else, and process. Note – start with one chipotle chili so you can get an idea of how spicy it will be. You can add in more later.
• Taste, and adjust seasonings if necessary (i.e. add more salt and pepper, more lemon juice).
• Add in more chipotle chilis (if desired – I used three) and process again until smooth and creamy.
• Scoop hummus out into a bowl and drizzle with a little olive oil, and sprinkle with smoked paprika (if desired).
• Serve and enjoy!

P.S.

If you make this recipe and post it on Instagram, be sure to tag me @wellandfull and #wellandfull so I can see! I love seeing your takes on my recipes :)