Black Bean Chipotle Hummus

BLACK BEAN CHIPOTLE HUMMUS

Prep Time: 15 minutes           Yield: 10 servings

Who doesn't love hummus? Seriously. I love the texture, the versatility, the satiability, the taste...everything! And just because I favor a dietary lifestyle which doesn't regularly include beans does not mean I don't still enjoy them from time to time. And this hummus, my friends, is certainly something to enjoy! 

Just FYI, I'm a huge fan of not wasting food. And I also really enjoy using what I have as opposed to acquiring new ingredients to make something different. I wanted to make this hummus because I'll be camping this weekend and it's a quick, easy, nutritious and delicious food to bring with me. I was quickly overwhelmed looking at hummus recipes online because many called for only a portion of a can of beans (what do I do with the rest?), or tahini (I don't have any, nor do I have enough sesame seeds to make it myself), or chipotle chilies (nope, don't have those either). So, I improvised and came up with my own recipe...as I always do. 

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WHAT YOU NEED*

  • 3/4 cup sunflower seeds
  • juice of 2 large lemons
  • 2 oven-roasted garlic cloves
  • 4 tbs olive oil
  • 2 tsp ground cumin
  • 1 tsp ground chipotle
  • (1) 15-oz can of garbanzo beans
  • (1) 15-oz can of black beans
  • a few tbs of water
  • Himalayan salt or sea salt to taste
    • food processor
    • silicone spatula
    • strainer
    • measuring utensils

WHAT TO DO

  1. Add sunflower seeds to your food processor bowl and process until a paste is formed. This will take several minutes. 
  2. Add lemon juice and process until combined, scraping down the sides and bottom of the bowl if necessary. 
  3. Throw in the garlic cloves and process until smooth. On my prep days, I roast garlic along with my sweet potatoes, beets, green beans, and whatever other yumminess I care to roast. So, I had a roasted head of garlic in the fridge from last week and I used cloves from that.
  4. Add olive oil (tbs by tbs), cumin, and chipotle and process until well combined. 
  5. Strain and rinse the garbanzo beans until the water runs clear. Add them slowly to the food processor while it's running and process for about 2-3 minutes or until a smooth, thick paste is formed.
  6. Repeat step 5 with the black beans.
  7. While the food processor is still running, add water 1 tbs at a time until the desired consistency of the hummus is met. I used 3 tbs total and I prefer my hummus thick! 
  8. Season with salt to taste and store according to the photo caption below.

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Chae Fields

Eat Suite, 812 San Pablo Avenue, Pinole, CA, 94564

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