Chipotle and Toasted Walnut Hummus

Tammy Brownlow


I decided to make a hummus to snack on this evening, but I was wanting something different. I started looking around and found some chipotle peppers and for some reason toasted walnuts popped into my head for some crunch and flavor. With as rich as hummus can be I thought some fresh herbs would be nice. It turned out really good. So I thought I would share it with you. I hope you give it a try - I think it would be great as a dip, or spread for sandwiches.


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Makes about 1 1/2 cups
10 Min
1 Hr
Stove Top


  • 1/2 c
    dried garbanzo beans
  • 2 clove
    minced garlic
  • 1/4 c
    olive oil
  • 1/4 c
    lemon juice
  • 1/4 c
    tahini paste, or smooth peanut butter in a pinch
  • 1/2 tsp
  • 3
    chipotle peppers + 1 tbsp adobo sauce
  • 2 Tbsp
    olive oil for drizzling
  • ·
    handful of walnut halves, toasted
  • 1 tsp
    fresh parsley or cilantro minced

How to Make Chipotle and Toasted Walnut Hummus


  1. In a medium sauce pan add dried beans and plenty of water to cook them.
  2. Cook on high heat and boil for 5 minutes. Reduce to medium low heat and cook until beans are tender. For me it was about an hour.
  3. Drain the beans and set aside.
  4. While the beans are cooling, prep your other ingredients. Dice the peppers and garlic.
  5. Add beans to food processor with olive oil, and lemon juice. On high speed blend until beans have broken down.
  6. Add garlic and tahini paste. Blend on high until well combined.
  7. Add peppers, salt, and sauce. If you need to, add additional olive oil and blend on high speed until your hummus reaches desired consistency.
  8. To serve:

    Spread into bowl evenly, top with broken up toasted walnuts, parsley, and drizzle with olive oil.

    Enjoy this spread with chips, veggies, pita bread, or tortilla slices.

Printable Recipe Card

About Chipotle and Toasted Walnut Hummus

Course/Dish: Dips
Main Ingredient: Beans/Legumes
Regional Style: American

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