Smoky Chipotle Hummus

It’s only the middle of April, and I’m already being overrun with stink bugs. Anyone else?

They’re starting to creep out of their hiding places now that it’s warming up outside. I don’t know where they go when it gets cold–and I don’t want to–but they’re starting to wake up from hibernation.

As I was brushing my teeth last week in our upstairs bathroom, I heard a faint clink on the sink counter. I look over and there’s this beady-eyed little  suit of armor staring at me–stink bug! I know they’re harmless, but they creep me out. They look like little Japanese lanterns with eyes. Gross!

“Squirrel! A stink bug just dropped from the ceiling like a missile. Please come get it out of here,” I yelled.

“It’s just a stink bug. They’re not going to hurt you,” he responded, apathetic to my situation.

“Yeah, it may be harmless, but it’s staring at me. It’s making me uncomfortable in my own bathroom,” I urged.

“I’ll see you when I get home.” The door slams, and he’s gone.

What’s the point of having a husband if he’s not going to save me from unwanted insects? Ugh, no good husband of mine. I was left to face the wrath of the stink bug alone.

I did the only thing I knew how to do. I ignored the beady-eyed suit of armor and went about my business of blow drying my hair. The entire time I was drying my hair, I had one eye on the bug. For awhile, it didn’t move, so I felt pretty safe. No sooner I took my eye of the thing, it crawled to the top of my soap bottle. There it was at the precipice of the bottle, just staring at me. I’m not going to lie, I was freaking out.

I think I blacked out, because after that, the unforgivable happened. I was pointing my powerful blow dryer at it, and before I had time to think, I let it rip. Whirrrrrr!

Bye-bye, stink bug.

Enough of the stink bugs. Let’s talk about food.

Not only are you getting a delicious recipe today, but I’m giving away one of my favorite things in the whole world–nail polish! I don’t know about you, but I love the stuff. I’m currently wearing Flashbulb Fuchsia by O.P.I on my tootsies and Passion gel color by Gelish on my fingers. I’m feeling springy! Bring on the pool boys and pina coladas, because this gal is ready for summer.

First things first, the food. I made a delicious, guilt-free snack. How do you feel about smoky chipotle hummus?

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I still remember the first time I experienced homemade hummus. One of my patients–a pakistani man–was nice enough to share his homemade hummus with us. After telling him I loved to cook, he was nice enough to share his recipe and method with me.

His hummus was the real deal. It was fresh, velvety smooth, and delicious. After the first bite, I knew I would never go back to the store-bought hummus.

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I’ve been experimenting with hummus recipes since the day my pakistani patient shared his recipe with me.

This recipe happens to be one of my favorites.

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I cook with chipotles a lot. I can’t help it; I love the smoky peppers. They’re a great way to add a ton of flavor, a touch of smokiness, and a dash of heat to a dish. I’m addicted!

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This recipe is incredibly simple to throw together. Throw everything into a food processor and pulse. Simple!

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Dip.

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Munch!

Smoky Chipotle Hummus

Creamy hummus with a spicy kick of chipotle and fresh squeeze of lime juice.

Yield: 1 1/2 cups

Total Time: 10 minutes

Prep Time: 10 minutes

Cook Time: 0 minutes

Ingredients:

1 (15.5 ounce) can of garbanzo beans, drained (liquid reserved) and rinsed
2 tbs. garbanzo bean liquid
2 garlic cloves, roughly chopped
2 tbs. chipotle in adobo
juice of 1 lime
2 tbs. olive oil
1/4 tsp. kosher salt
1 tbs. cilantro
1 tbs. jalapeño, minced
Tortilla chips

Directions:

Drain the garbanzo beans, saving 2 tablespoons of the liquid for the hummus. Rinse the beans and set aside.

Add the garlic to the bowl of a food processor. Pulse a few times. Add the beans and pulse a few more times.

Add the chipotle in adobo, lime juice, salt, and garbanzo bean liquid. Pulse until smooth.

Turn the food processor on and slowly drizzle in the olive oil until the hummus is smooth.

Transfer to a bowl and top with cilantro and minced jalapeños. Serve with tortilla chips or pita bread.

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