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Spicy Black Bean Hummus (From the Archives)

Spicy Black Bean Hummus

A friend of mine had a housewarming party recently, and I wanted to make something fun for the guests to nosh on while in attendance. So I decided to make something homemade to take.

I love hummus and I love to experiment with it. Typically, I prefer making mine with cannelloni beans. But this time I wanted something new and exciting.

Hummus is quite easy to make (and even easier to buy). But it’s about having fun making and experimenting with it. And I love to take something I made.

I started with a 15.5 oz can of black beans. I find that throughly rinsing the beans makes the freshest tasting hummus. I emptied the beans into a colander and ran cold water over the beans until the water ran clear.

I have made tahini paste by hand before, but this time I decided to purchase the pre-made tahini from the grocery store. And sometimes I use store bought roasted red peppers, but this time I used one fresh red pepper.  I cut into thirds and removed all of the seeds and membranes.  I flame roasted two of the three sections until they were almost burned.  Then I set them aside to cool.

Typically hummus calls for the use of a lemon. But I decided that I’d give this hummus a Caribbean flare. So I substituted a lime for the lemon. And I added one jalapeño for a spicy kick. I cut off each end of the pepper and completely removed the seeds and membranes. I diced the pepper into very small pieces.

Garlic is a MUST in any hummus I make. Fresh garlic is so yummy and I used three coves and smashed and diced it extra small.

A food processor makes the creamiest hummus but this recipe can also be done in a blender. If using a blender, I suggest adding the beans in two separate transactions. This time I only had access to a blender, so this is how I assembled the hummus:

Half of the beans into the blender, followed by the garlic and jjalapeño along with 2 tbsp of cold water. I give this a good whirl and once combined, Next I add the cooled peppers and  1/3 cup of tahini paste and the juice of one lime and blend well for a minute or so. Next, I add the remaining black beans and blend until everything is thoroughly combined. (If the hummus is thicker than you desire add another tbsp of water and blend again. Repeat if you want it even thinner.)

For Vegan, I add the remaining peppers cut into strips, carrots and celery for dipping. The taste is spicy* and heavenly.

Recipe Items

  • 15.5 oz can of Black Beans
  • 1/3 cup of Tahini Paste
  • 2/3 Red Roasted pepper
  • 1 Jalapeno seeded and diced finely
  • 2 tbsp cold water
  • 3 cloves smashed Garlic
  • Juice of 1 Lime

OhMyYum! Enjoy

 

Spicy Black Bean & Red Pepper Hummus.

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