Description
Smooth and creamy black bean hummus with a delicious chipotle kick.
Ingredients
- 2 Dried Chipotle Peppers
- 1 can (15 Oz. Size) Black Beans, Drained And Rinsed
- 2 cloves Garlic, Minced
- 1 Tablespoon Tahini
- 2 Tablespoons Olive Oil
- ¼ teaspoons Cumin
- ¼ teaspoons Salt
- ½ Lime, Juiced
Preparation
Start by putting the dried peppers in a small bowl and fill it with boiling water. Leave for about 15 minutes, or until the peppers are soft.
Once the peppers have re-hydrated, take them out of the water. Slice the peppers in half. If you do not want spicy hummus, scrape out all of the seeds. They hide in the membranes, so really dig around until you get them all. I like my hummus to have a little heat so I leave the seeds of one pepper in. I’m not sure I would recommend leaving all the seeds in. You might hurt yourself.
Finely chop the peppers.
Add all of the ingredients, including the peppers, into a food processor and process until smooth and fluffy.
Eat immediately with your favorite dippers or transfer to an airtight container and refrigerate.
