We first had spicy black bean hummus when we lived in San Diego. There was a local purveyor of craft hummus, and the spicy black bean hummus was our favorite. As I no longer live within a thousand miles of San Diego, I set out to recreate it. The black beans lend a much fuller flavor to this hummus, otherwise spicy black bean hummus is very similar to other hummus’, until the end.
Hummus is a Blank Canvas
I adore hummus, when asked the “If you could eat just one food for the rest of your life?” question my answer is invariably “Hummus!” Spicy black bean hummus is one of my favorites of all. I love hummus for what it is, a perfect thing on its own, and you can add about anything to it and its still wonderful. For the end you will spice as you go. I have found spice is so personal I recommend you spice and taste until you are happy. One word of caution, the spice will intensify as it rests for a few hours, so a little lighter hand until it has time to gather.
Spicy black Bean Hummus
The black beans lend a much fuller flavor to this hummus, otherwise spicy black bean hummus is very similar to other hummus', until the end.
- 1.5 Cans Black Beans Drained
- 1 Can Chickpeas
- 1.5 Cloves Garlic Minced
- 2 tbsp Olive Oil
- 1 Pinch Cumin Powder
- 1/4 tsp Salt
- 8 tblsp Tahini
- 1/2 cup Lemon juice
- 1/2 cup cold water
- 1 Jalapeno minced
- Red Pepper Flakes
Drain chickpeas, and put in a medium sized pot with 4 cups of water.
Bring to a boil and simmer for 20 minutes.
In the mean time add all the ingredients except the cayenne pepper and red pepper flakes to a food processor.
Strain chick peas and add to food processor.
Run on high for 7-10 minutes scraping down the sides every 2-3 minutes.
When the hummus is very smooth taste, adjust any salt, and evaluate for your desired spicy level.
If you like it make this more spicy, begin adding cayenne 1/2 tsp at a time, and red pepper flakes 1/2 tsp at a time, and blend for 1 minute each, taste and add until the level of spice is just below where you like it. (It will increase in spiciness as it rests) Typically I add 3 of each, which is spicy for me.
Refrigerate for 3-4 hours.
if you want to use other spicy elements, it is not only encouraged, but recommended.
For other great summer dishes, try our other recipes.
Cocktail Recommendations &Wine Matching
With this spicy black bean hummus –try a Mexican Firing Squad | Prohibition Era Cocktail |
What makes the Mexican Firing Squad such a nice drink is the mix of tequila, tart lime juice and sweet grenadine in a simple proportions. Then add just a dash of soda or sparkling water. Enjoy a Mexican Firing Squad on a hot day, or pool side, its perfectly refreshing
For wine we chose a Christophe et Fils Chablis 2018. Easy drinking with just the right balance of freshness and flavor. It’s a classic with most dishes, but it has enough body and strength to stand up to a little bit of chicken tandoori if you’ve a taste for it. Available from Naked Wines