Chipotle Hummus with Tajin

A friend of mine has a Mediterranean food truck called Pitas Bites at my beer garden in Houston, Texas, Rosehill Beer Garden, and I swear, he makes the best hummus I've ever had. Imported olive oil helps him keep his menu as authentic as he can. Over time, he has shared a few of his recipes, but his hummus stays under lock and key. I've tried at least a dozen times to no avail to crack the code, and so I decided to create my own sacred hummus recipe with a little Tex-Mex flair, but instead of keeping it top secret, I am sharing it here with you.
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  • Level: Easy
  • Total: 10 min
  • Active: 10 min
  • Yield: 3 cups (720 milliliters)
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Two 15-ounce (425-gram) cans chickpeas, drained and canning liquid reserved

1/2 cup (120 milliliters) tahini

Juice of 1 large lemon

1 tablespoon adobo sauce, from canned chipotle peppers in adobo

1 1/2 teaspoons ground cumin

1 1/4 teaspoons garlic salt with parsley, such as Lawry's

1/4 teaspoon freshly ground black pepper

1/4 cup (60 milliliters) extra-virgin olive oil, plus more for drizzling

Tajin seasoning, for serving


  1. In a food processor, pulse the chickpeas 2 to 3 times just to begin breaking down the beans. Add the tahini, lemon juice, adobo sauce, cumin, garlic salt, and black pepper. Pulse 2 to 3 times more to incorporate the ingredients.
  2. Continue to pulse as you slowly add the chickpea liquid, then the olive oil, until the hummus is smooth and creamy with no visible sign of whole chickpeas.
  3. Transfer the hummus to a serving bowl, drizzle with more olive oil, and sprinkle with the Tajin seasoning before serving. Leftovers will keep, covered and refrigerated, for 3 to 5 days.
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