Some recipes take a long time to perfect. Others come together like “that.” This recipe is one of the latter. I needed to whip up something to bring to a potluck, and taking what I had around in the pantry and fridge, I came up with this zesty party pleaser.
Hopefully you’re not part of the percentage of people who can’t tolerate the cilantro (but if you are, feel free to leave it out). For the rest of you, definitely include it! The fresh herb and the citrus make a terrific pairing with the spicy chipotle and the umami of the beans. Also, don’t be fussy about the cilantro here. Since you’re blending things up, there’s no need to spend extra time picking individual leaves.
Finally, in case it helps, a friend of mine who spent much of his childhood in Central America and loves Latin food gave this a big thumbs up. Serve cold, room temperature, or warm (chef’s choice!) with tortilla chips and/or fresh veg like sliced bell peppers.
Chipotle Black Bean Hummus
Recipe by Jessica Schroeder
Makes 3 cups
GF, SF, NF
INGREDIENTS
- 8 oz dried black beans, cooked and salted (or 2 15-oz cans of black beans, drained, and cooking liquid reserved)
- ¼ cup reserved cooking liquid (or more, as needed; water can be substituted)
- 1–5 chipotles in adobo sauce (depending on how spicy you like it!)
- 1 cup loosely packed cilantro, leaves and tender stems
- scant ¼ cup lemon juice
- ¼ cup avocado oil
- ½ teaspoon fine salt, plus more to taste (depending on how salty the bean liquid is)
- optional: LiveComplete unflavored protein powder for an extra protein boost
DIRECTIONS
- Place beans in a food processor and process to break down slightly.
- Add all other ingredients (except for the salt) and process until smooth, pausing to scrape down sides of the bowl as needed.
- Taste, add the salt if needed. Thin out with additional cooking liquid or water, if desired. Taste and adjust for salt, acid, and spice level.
