Spicy Black Bean Hummus

Dips, sauces, and all condiments are my friend (a tiny hug to all of you sitting in my fridge right now).  I love condiments, I always like when I can dip something, anything into a sauce. I just like how it can change the flavor of dull veggie sticks, plain fries, rice, bread, the list can go on and on. That's why I tend to make hummus a lot and all sorts of different kinds.

Back during Thanksgiving I had found a recipe for a black bean hummus with cilantro and lime that I couldn't pass up. To accompany the hummus I had baked some fresh semolina bread and the two combined together was magic :) warm baked bread with spicy black bean hummus spread on top was divine. I think I was full on bread and hummus before we even got to the main course.

I will say though the first time I made this recipe I used 1 chipotle pepper in adobo sauce and it was awesome.  Today I used jalapenos which were good, but I think I prefer the chipotle pepper in the adobo sauce mixed into the hummus.  Maybe you have a favorite pepper that you would like to add.

Spicy Black Bean Hummus
Adapted from David Bonom, Cooking Light


Ingredients

1/2 Cup chopped fresh cilantro
2 Tablespoons tahini (roasted sesame seed paste)

2 Tablespoons water
2 Tablespoons fresh lime juice

1 Tablespoon extra virgin olive oil

3/4 teaspoon ground cumin

1/4 teaspoon sea salt

1 (15 ounce) can of black beans, rinsed and drained

1/2 teaspoon minced garlic

about 1/4 cup sliced jalapenos (add a little at time to your liking, incase you prefer more mild or spicy)

This is what I used for the Hummus. you could always sub the water for some of the jalapeno juice for some more kick. 

Directions


Add all the ingredients expect the jalapenos into a food processor, mix until smooth.  Add your jalapenos in a little at a time and grind/chop the mixture. keep doing that until the heat is the way you like.