Smoky Chipotle Hummus

Creamy, smoky, and just the right amount of heat—this hummus gets its kick from The Olive Leaf Chipotle Olive Oil. It’s the fastest party snack (or weekday pick-me-up) you can make: toss, blend, and serve with a drizzle of chipotle oil on top.

Ingredients

• 2 cans (15 oz each) chickpeas/garbanzos, drained (reserve 2–4 Tbsp liquid)
• 1/3 cup The Olive Leaf Chipotle Olive Oil
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper

Optional add-ins (for extra tang & creaminess):

• 1 Tbsp lemon juice
• 1 small garlic clove
• 2 Tbsp tahini

Preparation

1. Load the processor. Add chickpeas, 2 Tbsp reserved chickpea liquid, Chipotle Olive Oil, salt, pepper, and any optional add-ins.
2. Blend until smooth. Process 30–60 seconds, scrape down the bowl, then blend again. For a fluffier texture, add more reserved liquid (or cold water) 1 Tbsp at a time.
3. Taste & adjust. Add a pinch more salt or lemon to brighten, if desired.
4. Finish & serve. Spoon into a bowl, swirl the top, and drizzle with a little extra Chipotle Olive Oil. Sprinkle with smoked paprika or chopped cilantro if you like. Serve with pita chips, warm flatbread, or fresh veggies.

Optional Finishing Touch

Warm the hummus gently on low heat and top with a quick sizzle of Chipotle Olive Oil and a pinch of cumin for a restaurant-style flourish.

Tips & Swaps

• Milder heat: Use half Chipotle Olive Oil + half extra virgin olive oil.
• Ultra-creamy: Blend in tahini and an extra tablespoon of aquafaba (the reserved chickpea liquid).
• Make-ahead: Keeps 4–5 days refrigerated; press plastic wrap onto the surface and finish with a drizzle of oil to prevent drying.
• No processor? Use a high-speed blender (add liquid gradually), or mash by hand for a rustic spread.

Serve With

Pita chips or naan, cucumber rounds, carrot sticks, bell peppers, or as a spread for wraps and sandwiches. It’s also great dolloped on grain bowls and roasted veggies.