Vegan Chipotle Hummus

This zesty hummus makes an excellent dip, cracker spread, or sandwich dressing. Try it spread thinly over fresh pita bread halves topped with sprigs of arugula and diced avocado for a spicy treat.  

  •  1 (15 oz) can garbanzo beans, save one cup of liquid to thin hummus
  •   ¼ cup tahini
  •   4 tablespoons lemon juice
  •   3 cup water, use liquid from garbanzo beans
  •   ½-1 teaspoons chipotle powder 
  •   Sprinkle garlic powder
  •   Salt, to taste

Drain garbanzo beans and save the liquid for thinning the hummus later.  Place all ingredients in a blender or food process or until smooth. If necessary, thin the mixture by adding more of the liquid from the beans. Taste and adjust seasonings. Store in refrigerator.


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About the Author

Deborah Brutsché believes in uncomplicated meals. Through the power of simple and satisfying recipes, Deborah has created a connection for people who are on a journey to healthier living by choosing a diet that is free of animal products. She gladly embraced the challenge of giving her traditional, Southernstyle cooking a vegan twist. Deborah was influenced by her mother’s and grandmother’s family recipes.

Raising a family in Dallas and now living in Austin, Texas, her cooking is influenced by the distinctive flavors of the Southern U.S. and Mexico and new influences from her multi-cultural family.