Black Bean Chile Hummus

I served this at the chili fest at Nick’s Garden Center, and about 2 dozen people asked for the recipe. It is easy, perfect for a party dip, and is even nutritious. It goes very well with tortilla chips.

I made 2 batches – one mild and one hot (using Sandia chiles). The hot got snarfed up right away, so there was a clear preference. Note that the smoked paprika is important – it adds a lot. If you
can’t find it, you can substitute regular paprika. I’ve noticed King Soopers carries 3 brands of smoked paprika; a year or two ago they only carried regular paprika.

If you make it a day ahead of time, the flavor blends and blossoms more. It should keep in the refrigerator for about a week.

Black Bean Chile Hummus

 

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Prep time

15 mins

Total time

15 mins

 

Easy, nutritious, crowd-pleaser, great for parties. Serve with tortilla chips, pita chips, or even vegetables.

Author: Anita Edge

Recipe type: appetizer

Serves: 5½ cups

Ingredients

• 2 15 oz cans black beans, liquid reserved
• 2 large garlic cloves
• 2 tbsp tahini
• 2 tbsp sesame oil
• 6 tbsp fresh lemon juice
• ½ tsp salt (sparingly - to taste)
• 2 tsp cumin
• ½ tsp smoked paprika
• ¼ cup of the reserved bean liquid
• 1 cup medium hot to hot green chiles
• 1 cup coarsely chopped cilantro

Instructions

1. Put bean liquid, garlic cloves, lemon juice, tahini, and sesame oil in food processor or blender. Pulse until blended.
2. Add green chiles and cilantro and blend until almost smooth with small flecks of cilantro.
3. Blend in beans till well blended, then blend in cumin, smoked paprika, and salt, adjusting to taste. Add more bean liquid if needed. You want a consistency where it will mound slightly. See picture.
4. Pour into serving bowl, cover, and refrigerate until ready to serve. This is best made a day or two ahead of time.
5. Serve with tortilla chips, pita chips, vegetables, whatever.

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