This delicious taco spiced hummus recipe has all the flavors you love about Mexican food blended into a healthy, creamy, dream-worthy dip! It is savory, smoky, and slightly spicy. Draw creative inspiration from your favorite tacos by turning them into a drool-worthy Mexican hummus with chipotle!
Featured comment: I love hummus and this recipe is loaded with flavors. Tried this out and it’s a keeper. YUMMY!” – Suki
Update: This recipe was originally published in April 2016. I made edits to the article below to include more information about making the best creamy Mexican hummus with chipotles at home.
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About this spiced hummus recipe
This taco spiced hummus with chipotle takes classic creamy chickpea hummus to the next level with flavors you’d expect from your favorite tacos and fajitas! It’s perfect as a party appetizer to dip into with your favorite finger foods, a spread on sandwiches, wraps, and crostini, or to use as a dressing!
I’ve added my own Fajita seasoning to this creamy hummus as well as a few whole chipotles in adobo sauce for an extra spicy kick that will have you coming back for more! The additional cooking of the canned chickpeas ensures an ultra-smooth consistency – just how I like my hummus to be!
Easily customize your spiced hummus by adding your favorite toppings, adjusting the spice level, and pairing it with your favorite foods. You can’t go wrong with this spicy hummus recipe!
Why this taco hummus recipe works
Aside from being obscenely tasty, this taco hummus dip recipe is:
- Made with DIY seasoning. You only need a few simple pantry staples to make your own fajita or taco seasoning for this spicy hummus recipe.
- A total of nine ingredients! Plus, they’re all easy to find in any grocery store!
- Ultra smooth! I’ve cooked the canned chickpeas further to ensure an extra-smooth consistency, and the food processor or blender does the rest!
- Totally crowd-pleasing. This spiced hummus is naturally soy-free, nut-free, egg-free, and dairy-free/vegan!
- Quick and easy! You just need a blender or food processor to whip up a batch of this spicy Chipotle hummus within 15 minutes.
Ingredients for chipotle hummus
Simple ingredients that you likely already have are all that’s required for this spicy hummus recipe. Let’s take a deep dive into what you’ll need for this fuss-free dip recipe:
Hummus with chipotle
- Chickpeas – Cooked chickpeas make the creamy and nutty base for hummus. When using canned chickpeas, don’t drain or rinse them – the liquid seasons the dip and gives it great consistency. Or use slow cooker chickpeas for the freshest flavor.
- Substitution: Use white or black beans instead.
- Garlic cloves – This provides the right amount of aromatic bite to this spicy chipotle hummus.
- Substitution: Jarred minced garlic, frozen garlic paste, or bottled garlic powder can be used instead.
- Tahini – This gives hummus its signature nutty flavor.
- Substitution: Cashew butter and sunflower butter are close substitutes for tahini. A tablespoon of toasted sesame seed oil will also achieve that nutty flavor.
- Chipotle in adobo sauce – Use 1-4 chipotle peppers in this Mexican hummus to add a lovely kick of heat.
- Substitution: Jalapeno peppers.
- Lime – Fresh lime juice and lime zest provide essential acidic flavor to balance this homemade spicy hummus.
- Substitution: Lemon juice and zest could be used instead. Use bottled juice in a pinch.
- Red bell pepper – Raw or roasted bell peppers can be used. If you use jarred bell peppers, pat them dry before blending them.
- Substitution: Roasted tomatoes are a good option.
- Cilantro – Fresh cilantro pairs extremely well with all the other ingredients and adds a bright freshness to the taco hummus.
- Substitution: Flat-leaf parsley or oregano can be used.
- Fajita or taco seasoning – Make your own fajita seasoning!
- Substitution: A packet of seasoning can be used instead.
- Kosher salt and black pepper – Popular savory dish staples!
- Substitution: Flaky sea salt works great too!
- Extra virgin olive oil – Optional. It adds rich flavor to the dip and is lovely for drizzling on top of the assembled Chipotle hummus.
- Smoked paprika – Adds an irresistible chargrilled taste to the spicy hummus.
- Substitution: Ground chipotle chili powder or smoked salt.
- Optional toppings – Pico de Gallo and Cotija.
Hummus variations
- Cook your own chickpeas. This spicy hummus recipe uses canned chickpeas for simplicity and convenience. However, I strongly advise cooking your own dried chickpeas if you like to save money and want a hummus that tastes incredibly fresh. The entire process can be completed in a slow cooker and is very easy. I’ve included easy instructions to follow in this post here.
- Choose your spice level. Add the spicy seasonings to taste. The amount listed in the recipe is only a suggestion. If you don’t like a lot of spicy heat, start with less and increase as you taste. If you know you like things super spicy, go right ahead and add more than what’s been listed!
- Extra-creamy. Add sour cream for an extra-luscious consistency. Plain Greek yogurt can also be added to this hummus for a boost of protein-rich creaminess.
- Tahini. Swap out the tahini for nut or seed butter. Mayonnaise can even be used in its place.
- Layered dip. Create a delicious Mexican layered dip by using this spicy hummus as one of the layered ingredients. Combine the hummus with browned taco meat and add it to a casserole dish. Sprinkle with shredded cheese and bake until melted. Top with tortilla chips and fresh herbs.
- Beans. Use black beans for a fun twist.
How to make taco spiced hummus
This creamy Mexican dip with chipotles is ready in a jiffy. Here’s how it’s done:
- Soften the garbanzo beans: Empty the can of chickpeas and all the liquid into a microwave-safe bowl. Drop in the cloves of garlic and cover the bowl with the lid, leaving the lid slightly cracked open to form a vent. Microwave on high for 4-6 minutes, or until the garbanzos are very soft. Drain the chickpeas and garlic, reserving all the liquid.
- Start hummus: Add 6 tablespoons of the aquafaba to the bowl of a food processor or high-speed blender. Then, add the garlic cloves, tahini, lime juice, and lime zest. Season with salt and ground black pepper, cover and process the mixture for 1 minute. Stop the food processor and use a rubber spatula to scrape down the sides and the bottom of the bowl. Then, continue to process for an additional minute.
- Add flavor: Add the chickpeas, chipotle, bell peppers, cilantro leaves, and fajita seasoning to the bowl. Cover and process the chipotle bean mixture for 3 minutes. Stop the food processor and scrape down the sides and the bottom of the bowl. Cover the bowl and continue to process for an additional 3-4 minutes, or until a super-smooth, ultra-creamy hummus forms.
- Adjust for taste and consistency: Taste the chipotle hummus and adjust the flavors and texture as you see fit. Adding more aquafaba or COLD water to thin out the dip, more chipotles for smoky heat, lime juice for a brighter flavor, and salt for overall flavor.
- Serve: Transfer the hummus to a serving bowl. Drizzle with olive oil, dust with smoked paprika, dollop with Pico de Gallo, and sprinkle with cotija if using.
Tips for making the best Mexican hummus
- Toppings. While the toppings listed in this spiced hummus recipe are optional, what’s hummus without toppings? The Pico de Gallo, freshly chopped cilantro, and Cojita elevate this taco hummus to the next level. Feel free to add as much as you like!
- Consistency. I prefer thicker hummus but the consistency can be easily adjusted by reducing the liquid or increasing it. Add one tablespoon of liquid at a time and take it from there.
- Chickpea liquid. The liquid in the can is suitable to use as is the liquid from slow-cooking dry chickpeas.
- Make ahead. This taco spiced hummus with Chipotle is great for making ahead since it tastes even better the next day!
- Rolling the lime. Roll the lime on the countertop before squeezing it. This will help release as much liquid as possible.
- Cooked chickpeas. The secret to super smooth hummus dip is to cook canned chickpeas further, as canned chickpeas tend to be slightly undercooked. The additional cooking time will depend on the strength of your microwave, but you can also cook them on the stovetop.
- Order of ingredients. The order in which you add your ingredients to the food processor makes a big difference to the outcome. Always add the tahini, lime juice, and garlic first. Let the food processor run for a couple of minutes to blend the ingredients together fully.
FAQs: frequently asked questions
What is chipotle in adobo sauce?
Chipotle in adobo sauce are chipotle peppers that have been smoked and then canned (or jarred) in a sauce known as adobo. It’s a popular ingredient in many Mexican dishes.
Is chipotle in adobo spicy?
Yes, it is spicy. The peppers are moderately spicy (usually hotter than jalapeno peppers), but this will vary depending on the brand. Chipotle in adobo sauce adds an identifiable kick of heat to any dish.
How long do chipotles in adobo last in the fridge? (storing leftover chipotles)
Once opened, chipotles in adobo sauce can last for up to a few weeks when stored correctly in the fridge.
What goes with hummus as a snack?
Hummus is typically enjoyed with raw veggies, pita bread, chips and crackers, pretzels, breadsticks, and olives. Its use is very versatile!
Serving chipotle hommus
While I’ve been known to indulge in this chipotle hummus by the spoonful, it’s just as delicious as a spread or a dip. I promise you’ll love this Mexican hummus no matter how you choose to serve it, but for convenience, I’ve included some suggestions below.
How to serve this Mexican hummus?
Enjoy this spiced hummus cold, chilled, or at room temperature. It’s great as a dip for finger foods and snacks, a spread for sandwiches, wraps, and crostini, or as a thick sauce for hearty grain bowls, seafood, chicken, and pork!
What to serve this taco hummus with?
Here are a few ideas of what to serve with taco hummus:
- Create a hummus bowl by loading the top with all your favorite Mexican toppings, like pico de gallo, corn salsa, pickled onions, and leftover grilled steak, pulled pork, or rotisserie chicken.
- The most common way to serve this taco hummus recipe is as a dip with crispy pita chips.
- Swap out the pita bread for your favorite fresh vegetables to create a healthy crudite.
- Swap out the mayo and mustard and use this Mexican hummus as a spread for burgers, sandwiches, and wraps.
- Slather Mexican hummus on your favorite toast recipes, crostinis, and tostadas.
- Dollop taco inspired hummus over your favorite Mexican dishes, like fajitas with skirt steak, fajita casseroles, Mexican casseroles, and all the tacos (taco bowls, tacos with pork carnitas, baja chicken, blackened shrimp, beef barbacoa, and more).
Storing chipotle dip
How to store and how long does it keep?
- This spicy hummus can be stored in an airtight container in the fridge for up to one week.
- Freeze this Mexican hummus in an airtight container in the freezer for up to 3 months. Thaw overnight in the fridge when ready to use.
Can I freeze spicy chipotle hummus?
Absolutely! This spicy hummus freezes well for 3 months. Defrost the taco hummus, add any liquid (olive oil, water, or lime juice) to thin the dip out, and give the taco hummus a stir before serving.
Reheating instructions
Reheating hummus isn’t typically required, as it is traditionally served chilled or at room temperature. If you want the hummus to be warm, microwave it for 15-30 seconds on medium heat. Stir it and add any water or lime juice if needed.
So whether you love or loath chickpeas, I can guarantee you are going to want to devour all this fantastically flavorful Tex-Mex hummus with spicy chipotles!
Until then, Cheers! To fajitas no longer being confined to a tortilla. #FajitaFreedomForAll
Cheyanne
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More fun hummus recipes!
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How to make taco spiced hummus at home👇
Chipotle Spiced Hummus
Equipment
- 1 Microwave Safe Bowl with Lid
- 1 Food Processor or High Powered Blender
- 1 Rubber Spatula
Ingredients
- 1 (15-ounce) can Cooked Chickpeas – don’t drain or rinse (about scant 1 3/4 cup cooked beans)
- 2 cloves Garlic – smashed & peeled
- ¼ Cup Tahini – well stirred
- ½ whole Lime – juice + zest (about 2 TBS juice + heaping 1/2 tsp zest)
- 1-4 whole Chipotle(s) in Adobo – to taste (SEE NOTES)
- 1 whole Roasted Red Bell pepper – roughly chopped (about 2/3 cup or 4 ounces) (SEE NOTES)
- 1/4 Fresh Cilantro Leaves – roughly chopped
- 1 tsp Fajita Seasoning (or Taco Seasoning)
- Kosher Salt & Ground Black Pepper
- Optional Toppings: Extra Virgin Olive Oil, Smoked Paprika, Crumbled Cotija Cheese – to taste
- Optional Garnish: Pico de Gallo – to taste
- Optional for Serving: Pita Chips or Crudite
Instructions
- Soften Garbanzos and Garlic: Empty the can of chickpeas, along with all the liquid, into a microwave-safe bowl. Drop in the cloves of garlic. Then cover the bowl with the lid, leaving the lid slightly cracked open on one side to form a vent. Place the bowl into the microwave and heat on high power for 4-6 minutes, or until the garbanzos are very soft. Drain the chickpeas and garlic, reserving all the liquid. Set everything aside. (Tip: While this step is optional, it is the key to creating a super smooth dip.) (Note: The cook time will depend upon the strength of your microwave. You can also cook the chickpeas on the stovetop in small saucepan if you prefer.)
- Start Hummus: Add 6 TBS of the reserved chickpea water (aquafaba) to the bowl of a food processor or high-speed blender. Then, add the garlic cloves, tahini, lime juice, and lime zest. Season with ¾ teaspoon salt and a ¼ teaspoon ground black pepper. Cover with the lid and process for 1 minute. Stop the food processor and use a rubber spatula to scrape down the sides and the bottom of the bowl. Continue to process for an additional minute, or until the mixture is smooth in consistency. Scrape the sides and bottom of the bowl again before proceeding.
- Add Flavor: Add the chickpeas, chipotle(s), bell peppers, cilantro leaves, and fajita seasoning to the bowl. Cover and process the chipotle bean mixture for 3 minutes. Stop the food processor and scrape down the sides and the bottom of the bowl. Cover the bowl and continue to process for an additional 3-4 minutes, or until a super-smooth, ultra-creamy hummus forms.
- Adjust for Taste and Consistency: Taste the chipotle hummus and adjust the flavors and texture as you see fit. Adding more aquafaba or COLD water to thin out the dip, more chipotles for smoky heat, lime juice for a brighter flavor, and salt for overall flavor. Add a little bit of extra virgin olive oil if you prefer a richer dip all around.
- Serve: Transfer the hummus to a serving bowl or plate. Drizzle the top of the chipotle hummus with olive oil, dust with smoked paprika, dollop with Pico de Gallo, and sprinkle with crumbled cheese and cilantro if using. Serve with crudité or pita chips and enjoy!
Notes
- Chipotles: Use the chipotles to taste! Add one chipotle for a mild smoky spice or four chipotles if you prefer the fiery pungency of hot peppers.
- Bell Pepper: If using jarred roasted red bell peppers, be sure to pat them dry before proceeding with the recipe.
- Recipe Yield: approximately 2 cups
- Serving Size: approximately 1/4 cup
Nutrition
I added three chipotles and it was SPICY! It tasted really good though! Served it with pita chips, carrot sticks, and mini sweet peppers. Everyone loved it. Thanks!
So glad you republished this – a reminder to make this a must try with game season coming up in 2 weeks! Hoping you have been having a wonderful summer, Cheyanne!
I’m embarrassed that I still use canned chickpeas!! I totally have to try the slow cooker method. My boyfriend feels the same about chickpeas and I just don’t understand it LOL. This sounds just amazing – loving the fajita seasoning!
Your recipes like fine wine – getting better with age, Chey! 😉 Two years have passed since I saw it first time, and this looks and sounds even better today! Pass me a huge spoon, please!
You know this is my favorite right?? I’ve made it for so many friends and it’s always a hit!! Time to make it again!
The flavor combo in this sounds amazing Chey!!!!! Super yummy. I’ve been MIA for awhile, but I love your new format here!
You’re truly the hummus queen, Chey! Hummus is easily one of my favorite snacks and all I want right now is a bowl of this and some chips. It looks SOOO GOOD! PS, I’ll eat any hummus Boy passes up. Just send it my way!
I absolutely love your photos, especially how you present the dip. Have you ever used white beans like great northern instead of chickpeas? They’re much smoother. Chickpeas can sieze up and become mealy, but great northern don’t. Just an idea. And you don’t really need the tahini if you’re calling it a white bean dip. Then you can flavor the beans however you want, like your fajita seasoning, which is brilliant!
I have a hummus obsession, it’s a bit of a problem actually 😛 I usually keep it plain and simple, but I love the idea of adding fajita spices 😀 Looks stunning!
Hummus is my favourite food!!!! This fajita flavour sounds absolutely incredible Cheyanne. Such an amazing idea! I can see myself becoming obsessed with this! I can’t wait to try it! <3
Rob wasn’t a hummus fan for the longest time..and wouldn’t even give my homemade a try. But one day, he decided to try it and he was forever changed. Now, he requests it! I love the spices you’ve included in this recipe and I agree, the garnish/toppings are a must. Especially those jalapeños! Delicious!
Haha totally forgiven girl. I still haven’t shared a few recipes from over a year ago…oops 😉 Love this hummus! The fajita flavor is so creative! I’ll gladly take the boy’s half or even better..could seriously finish off this batch all by myself!
Oh my goodness! This looks amazing! I love how you can take something like hummus, which has been around the block, and turn it into something brand new and fabulous!!
Woah this is mindblowing! One of my favorite dishes as hummus, this can’t be true! Haha
This hummus looks perfect! Such a cool idea, love the flavors! Will try it this weekend! I’ve been planning to try so many recipes but haven’t been able to ! It is hard to stick to editorial calendar 🙂
Omg girlfriend I love hummus but I have been lazy these days & don’t make enough!! But never ever heard of fajita flavored hummus so this needs to happen!! Love this!!
I love hummus, and yours looks so darn delicious! I am still buying chickpeas from the can *sad face*, but thanks to you I will try the slow cooker! I actually have never seen fresh chickpeas in the grocery store near me, so looks like I will have to do some hunting. Amazing recipe! 🙂
Saw this on Instagram this morning and I’m STILL drooling. Looks BEAUTIFUL and I KNOW it tastes amazing… fajitas are my fave! 🙂
Now aren’t you the clever girl to make a hummus that we all will love including “the boy”. It sounds terrific!
I love hummus and this recipe is loaded with flavors. Tried this recipe out and it’s a keeper. YUMMY!
Boy hates hummus? Wow, that just means more for us then, right?!
So glad he saw the light with this one. It is seriously a wonderfully sounding hummus and one I think might have to be made this afternoon. Really.
I do make chickpeas in my Insta Pot. It’s a slow cooker, rice cooker, pressure cooker etc. all in one. Wicked kitchen tool for sure.
The cotija cheese is perfect crumbled on top and I have just the right chips, too. Thanks Chey!
Fajita Freedom. Haha. Love this. And, I totally understand the attempt to stick to a posting calendar. But, there are so….many things to write about (which is a good thing).
FAJITAS ARE THE BOMB so I know for a fact I would totally face-plant into this hummus!
I have been eating hummus by the container lately, and this fun flavor twist sounds delicious! And I’m with you on the toppings – they are never optional.
Holy creamness, Batman! I’m coming over! As in, please make two batches of this, because I’m going to devour one all by myself. K? K! Thx! 😛
You’ve been holding out on us! I definitely would’ve loved this recipe months ago — but I love it even more now! These flavors are so perfect for spring and summer, I can’t wait to whip up a big batch (and I need to try that chickpea slow cooker method asap)!
I’ve been on a hummus kick for the last 2 weeks! This sounds like a great flavor twist to add to my hummus experiments!
Chey, you seem to be easily distracted! Oh, you figured this out already. So I’ve just confirmed this. That may sound sad. However, it doesn’t matter if all these disctructions mean the beautiful food you create and share with us. So please, always be distracted (with one exception, when you send food parcels to me – we don’t want you wright down the wrong address, do we?). This hummus is delicious – sorry for some obvious things I’m saying. And I’ve got a confession to make too. We don’t have a slow cooker so I occasionally grab a canned chickpeas:)
I haven’t tried the slow cooker version for cooking chick peas yet! Yikes…I’d better get on board quick! We eat a lot of hummus and everyone in my family loves it! Fajita flavored sounds like an awesome combination!
Soooo… I am actually not a hummus obsessor like most people these days. It just hasn’t really caught my eye! THIS though — Fajita flavored?! Yes yes yes!
This hummus has got it going on! All the spices sound wonderful. I had never thought of cooking chick peas in a slow cooker, but you make it sound so easy that I have to give it a try. By the way, love the GIF! Have a great week!!
I love hummus and am always looking for new recipes to try. The way you have made this is just awesome. Very flavorful and creamy! Thanks for sharing. 🙂
This hummus looks amazing! I love all the spices, especially the cumin 🙂
Too of my faves combined into one! This hummus is so yummy!!! I was a little nervous to try this because I’ve never made hummus before but I LOVE it! Super easy to do!
Balance really is such a wonderful thing when achieved!! It’s something I’m really working on this year!!
And two …. we go thru soooooo much hummus each week! But a fajita flavored hummus?? I need this in my life asap! Sounds fantastic!!
That hummus is bursting with flavors. It’s crazy amazing, love Mexican flavors and I know I will love when I make it. My mom used to cook her beans in the pressure cooker and I do it the same way, need to get myself a slowcooker. Nothing better than fresh beans.
Yes, getting distracted is a thing for me too. I was out on a vacation and I have so many posts I’ve photographed but still am working on which one to post. Funny.
Well, hope you had a wonderful weekend hun. This one is a winner. Pinning.
xoxo
I can’t believe you’ve been holding out on us with this hummus. You bad girl! Hahaha! I forgive you because now I have this tasty fajita hummus and I don’t have to make fajitas! Wooohoooo! Me likely this recipe a lot and will make it as soon as I’m back from my Vegas trip. Also, where did you get those chips? Are they pita chips? Dang, they look gooooood too!!
Wow how incredible does this sound! I love hummus and you just made it even more awesome!!
I have the same problem, Cheyanne – I have a recipe all ready to go and then some how time gets away and it’s no longer the right season to post it! Good thing Hummus never goes out of season. Just love all the fajita flavoring going on in this hummus – such a good idea. Definitely pinning and trying this one soon. XO
What a great idea Cheyanne! Love the flavors here and there’s no doubt that even a hummus-loather will become a hummus lover with this recipe! Spot on! Pinned!
Those weekends are the BEST kind of weekends. I am always sad when I don’t plan my schedule properly and my weekends are spent almost 100% on blogging. Glad you had a good one! Also this dip … better late than never! This is a total flavor explosion and I’m totally making this tonight!
I love hummus and fajitas, what a great pairing of flavors! The photos are beautiful and I agree with u on the toppings, optional but really mandatory, lol. Take care!
I did not know about the slow cooker method!!!!! All the delicious things I learn from your delicious blog!! I am a complete and total hummus lover, so you KNOW I will be trying (and pinning) this scrumptious fajita version, which of course is genius. Happy Monday my friend!!
Whaa? You MUST try the slow cooker method, Kate! The chickpeas taste SO much better and for hummus you get a much smoother consistency! Heaven I tell ya! 😉 Thanks so much for the kind comment, dear! I’ve been thinking about you today and sending virtual hugs! Cheers! xo
I can only imagine how much better this hummus tastes without canned chickpeas — I have to try that slow cooker method! And you planned this hummus perfectly since Cinco de Mayo is coming. 🙂 I love my Mexican food so I’m all over this hummus! Pinned to try. 🙂
You have to try cooking chickpeas in the slow cooker, Marcie! They taste SO much better and you get a smoother, more velvety hummus. Thanks so much for the comment, girlfriend! Cheers! 🙂
Hehe love that gif! And so glad we can finally start seeing more springtime recipes from you 🙂 Looks delicious!
Thanks so much, Sarah! Cheers!
Fajita flavored hummus??? My mind’s blown! Just the flavor alone is bound to raise skirts! No wonder boy is no longer certifiably crazy! Cheyanne – this needs to be bottled and marketed – I’d get in line for that first bottle! -Seriously!
Happy Monday lady!
Well you always blow my mind with your creativity, so I owed you at least ONE, Shashi! 😉 I’m glad Boy is no longer certifiably crazy either. Just crazy. Ha! I’ll have to look up how to bottle stuff… you know rent a factory or something. And you can have the very first bottle ever created free. 😉 Thanks for the sweet comment, dear! Cheers!! <3
This shoulda been done a long time ago. I mean, you’ve been holding out on us all winter, Cheyanne! But I forgive you, because you finally did post it.
See, I’m like Boy. I’m not a hummus person. But if he liked it, I will, because from what you tell me, he’s my kindred spirit when it comes to food taste!
I’m sorry! But SO glad you forgive me Mir!! And yes, you and Boy have very similar taste in food! Totally food spirits. 😉 Thanks for the comment, doll! Cheers!
Girl, you always have the most creative hummus! You sure can turn a boring old chickpea into something special! I’m digging this fajita business going on here. And if hummus-hating Boy loves it I bet it’s totally over the top delicious! Happy Monday! XO
Well thank you so much, Rach! Totally just made me smile after a shhhhh day! 😉 Cheers, lovely and Happy Monday back at ya! (<--but mostly because it's almost over) Ha! XO
Yay for hummus. Hummus every day of my life! And this one looks flipping fantastic. The roasted pepper, chili powder, cayenne pepper, and every other spice in here makes me want to tip the bowl and just shove it right in my mouth.
I totally agree… hummus daily is a win! Thanks so much for the comment, Amanda! Cheers!
P.S. Tipping the bowl into your mouth is a fab idea. That or using a shovel. 😉
This hummus is the jam! And that GIF is the jam! And this recipe is the jam! And those toppings are the jam! I guess you could say I like this post! 😉 Mmmm-mmmmm! Dom and I have been too busy lately and have vowed to stick around the house this weekend…I can see this little beauty making its way to the scene! Thanks for making my weekend a delicious one! Cheers to a happy Monday! xo
Hahaha! I luv you, Annie! Your comments always make my day!! I hope you slow down this week AND weekend and make some time for a little R&R, my dear! Thanks for the comment love! Cheers to you and a Monday as fab as you are!! xo
Whoa!! Fajita flavoured hummus is the bomb dot com! And, of course, LOVE your garnishes, Cheyanne. Right there with you, garnishes aren’t optional in this recipe – or most recipes, right? 😉 I had a busy week, so, like, is it Friday yet? Yeah, so I can’t wait. I haven’t tried chickpeas in the slow cooker, but you make it sound so easy, so I’m gonna have to try. Plus, while they are cooking away, I can I have one of your strawberry boozy milkshakes from last week. Sounds perfectly good to me 🙂 Pinning!
Hahaha! Bomb dot com for sure, Dawn.. I couldn’t have said it better myself! And yesss to all the garnishes for all the things!! Your idea for having a boozy milkshake while the chickpeas cook is GENIUS! I’m going that next time! And yes, you must try chickpeas in the slow cooker! So easy and totally worth it! Thanks for the comment and pin, girlfriend! Cheers! 🙂
Love, love this! My daughter could practically live on hummus (and maybe she does 🙂 She will love this 🙂
Well there are worse things your daughter could live on than hummus! 😉 Thanks for the comment, Jennifer! Cheers! 😉
I’m a total hummus fanatic and I absolutely agree about the slow cooker method – it makes the most tender chickpeas and then you have all the lovely liquid to use for a super smooth hummus. Love it – and love the faijta flavorings here! And of course, I’m a topping girl too so I’m happy to see you’ve loaded this baby up with all the yummy additions 🙂 P.S. Your procrastination actually means your timing is perfect because now this is ready for Cinco de Mayo! XXOO
So glad you use the slow cooker for chickpeas too, Kathryn! Woot woot! I didn’t even think about how this would be great for Cinco de Mayo until I read your blog today and I thought… oh shoot! 🙂 Thanks so much for the comment, dear! Cheers!
I totally LOVE fajitas Cheyanne, so there’s no doubt, I’m going to love this hummus! And I totally agree with cooking the chickpeas in the slow cooked! I learned that from you my friend when you posted your lox and everything hummus! I never used canned chickpeas for my hummus anymore! LOVE the toppings with this recipe too. Can’t wait to try. Pinned!
Oh yay! I love that you learned something from this blog, Mary Ann! Totally just made my day!! 🙂 Thanks so much for the kind comment and pin, dear! Cheers! 🙂
Hey blondie, this is one gorgeous dip. Loving all the flavors going on here. It’s hard to believe it’s April already. The time it is a-flying. True confession: I do NOT cook chickpeas in the slow cooker. Yet. But you have convinced me to give it a whirl, thanks for the easy instructions. I have the chick peas and the slow cooker. No excuses!!! Thanks for another gorgeous and healthy recipe. I love visiting this blog. Have a beautiful Monday Cheyanne! XO
OMG, Allie. You have to try cooking chickpeas in the slow cooker! SOOO easy and 500 billion times better than the can stuff! So yes, no excuses! 😉 Thanks so much for the comment love and making me smile! I always love reading your comments! Cheers, girlfriend! xo
Lady, you are on a roll! Just the title of this recipe got me drooling. Goodness!
So agreed on the balance. 🙂 I’m so glad you attained it, Chey.
Haha… if the skirt’s goin’ up, we’re in business folks! lol. As for you not being able to stick to an editorial calendar: I am right there with you. Sometimes, you just gotta bump something. And that’s a-okay.
Okay, Boy is forgiven. And honestly, chickpeas really are an acquired taste. Haha. Love that you worked your kitchen magic on him and convinced him otherwise on the hummus business.
Slow cooker: thanks for the tip! I’m gonna enlist Erik to try that one (he’s the official bean maker in this house).
Alright, my dear, have a wonderful week! And thanks a million for making another GIF. It has just made my Monday. 🙂 xoxo
Ha! I rarely achieve balance, so it was nice to actually experience what I hear other people talking about! 😉 So glad I’m not the only one who is a nut job and can’t stick to an editorial calendar… gottta fly by the seat of your pants. <--whatever that means. I'll be sure to let Boy know you forgive him for his hatred of chickpeas! 🙂 You GOTTA try the slow cooker method for your chickpeas girl!! It's where it is AT! Thanks for the comment love my dear! Cheers!! xoxo
This hummus looks delicious! Love the fajita flavour – so yummy! 🙂
Thank you so much, Jess! Cheers! 😉
I have several recipes that I made in November and December that still haven’t made it to my site yet…but will soon! Seasons and other foods just seem to get in the way! 🙂 This fajita hummus sounds AMAZING, Cheyanne! I’ve never had anything quite like this before, so I know I would devour this in about 2.5 seconds. Love the zesty flavors! Pinned!
Glad I’m not the only one who accidentally holds on to stuff! Can’t wait to see yours, Gayle! I know they will be delicious like everything on your site! 😉 Thanks so much for the kind comment and pin, friend! Cheers!
Love the GIF Cheyanne! Looks amazing!!
Hummus is the best! I can´t understand people that don´t like chickpeas…. 🙂
Happy week girly!! Xo
I don’t understand people who don’t like chickpeas either… and it’s weird that both my husband AND mother don’t like them! More for me, right? 😉 Thanks for the comment, girlfriend! Cheers!
How can anyone hate hummus? That is just crazy talk!
I love all kinds of hummus, but the crazier the flavours the better in my opinion.
I have shared this on Twitter as everyone has to see this. EVERYONE!!
Hahaha! I agree, Dannii! Craaaazy talk for sure! And I’m with ya, the crazier the hummus flavor, the better! Thanks so much for the comment and share, girl! Cheers!
This looks amazing, planning on making it for my anniversary!
I hope you love this as much as we do! Cheers and thank you so much for stopping by!
I love hummus – it tastes so much better homemade ♡ Your flavour combination sounds incredible, I am definitely giving this recipe a try.
Nothing beats homemade hummus, right? Thanks so much for the comment, Miriam! Cheers!
Ohhhh, everything I love about fajitas together in this hummus recipe? YES PLEASE! Seriously, I’m crazy about homemade hummus and make a batch nearly every week so this is definitely going on the inspiration list! Thank you so much for sharing this, pinned!
Have a good week dear Cheyanne!
We are cut from the same cloth, Vivian, because I MUST have homemade hummus at all times in the fridge! SO GOOD! Thanks for the comment, girlie! Cheers to a fabulous week!
I LOVE hummus – and I cannot wait to try this variation of it. I’m glad that you have found some balance at the moment. It really is the most beautiful gift in life.
Balance is a beautiful thing! Thanks so much for the comment and for stopping by, Liz! If you try this hummus I hope you love it as much as we did! Cheers!