Hummus is a dip or spread that was usually made from cooked, mashed chickpeas blended with tahini, lemon juice, and garlic. It is popular in the Middle East and the Mediterranean, as well as in Middle Eastern cuisine around the globe. Of course, this recipe substitutes chickpeas with Black Beans and will be enjoyed in your own household – wherever you live!
Chipotle Black Bean Hummus
- 2 16 oz cans of black beans drained (If possible, reserve the fluid from one of cans for thinning the hummus while blending.)
- 2 gloves garlic Do not be tempted to use more than two gloves of garlic. The longer the hummus sits, the more the garlic will open up and excess garlic will overpower the rest of the flavors in your hummus.
- 2 chipotle peppers packed in adobo sauce
- 3 tablespoons of tahini
- 2 tablespoons of lemon juice
- 2 tablespoons of olive oil
- 1 teaspoon of cumin
- 1 teaspoon of paprika
- Salt and ground pepper to taste About 1/2 teaspoon each should be more than enough.
- In either a food processor, bowl with a stick blender, or a traditional blender; chop together the garlic and chipotle peppers.
- Then add the drained black beans, the olive oil, lemon juice, tahini, cumin, paprika, salt and pepper and blend until smooth. The hummus will be very thick, so using either the reserved water from the can or plain water, slowly add a tablespoon of liquid at a time while blending to thin to desired consistency.