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.
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
- measuring utensils
WHAT TO DO
- Add sunflower seeds to your food processor bowl and process until a paste is formed. This will take several minutes.
- Add lemon juice and process until combined, scraping down the sides and bottom of the bowl if necessary.
- 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.
- Add olive oil (tbs by tbs), cumin, and chipotle and process until well combined.
- 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.
- Repeat step 5 with the black beans.
- 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!
- Season with salt to taste and store according to the photo caption below.