Black Bean Hummus with Chipotle

Silky texture and satisfyingly rich taste

If you love the taste of a 7 Layer Dip, then Black Bean Hummus with Chipotle is a big, healthy home-run hit for you. An everyday snacking option as well as a great party appetizer, this black bean hummus is a protein-packed dip. Black beans bring a good source of protein and fiber to the party, while avocado offers brain healthy omega-3 fats and magnesium. Black garlic is a mellow, sweet source of S-Allyl cysteine, which is thought to have antioxidant benefits. If you don’t have black garlic available, you can use fresh garlic that has been quickly sautéed.

Want to make just enough for 2 or 3 people to enjoy? No problem, just use half the amount of each ingredient.

If you shop a farmers market in San Antonio, Austin or Houston, you can find Black Gold Garlic, which lends complex, caramelized flavors without the bite of raw garlic. Black Gold Garlic is also available for online ordering.

Ingredients

Step 1

• 2 (15-ounce) cans Black Beans, drained and rinsed — reserve ½ cup
• ¼ cup Tahini (sesame seed paste)
• ¼ cup fresh Lime Juice
• 2 tablespoons Extra Virgin Olive Oil
• 1 tablespoon + 1 teaspoon crushed Texas Black Gold Garlic (about 8 – 10 cloves) OR 2 teaspoons minced fresh Garlic, sautéed lightly in EVOO
• 1 tablespoon Tomato Paste
• 3 tablespoons Fish Sauce
• 2 tablespoons Mushroom Soy Sauce (omit if not available)
• 1 tablespoon Agave Nectar
• 1 teaspoon minced fresh Garlic (omit if using sautéed garlic instead of black garlic)
• 1 ½ teaspoons ground Cumin
• 2 teaspoons Paprika
• 1/2 – 1 teaspoon ground Chipotle Pepper*
• ⅛ teaspoon freshly cracked Black Pepper

*Note: The heat of your spices will vary according to the freshness of the product. If you’re opening a package of chipotle pepper for the first time, it could have quite a kick. For South Texas palates, that’s not a problem, but adjust the seasoning to you and your guests’ tastes.

Step 2

• 1/4 cup (packed) chopped fresh Cilantro, leaves and thin stems only
• 1 medium Avocado
• ½ cup Roasted Red Peppers, rough chopped
• 4 Green Onions, sliced — divided use
• organic corn Tortilla Chips, Multi-grain Crackers, and fresh Naan or Pita Bread

Preparation

1. Set aside ½ cup of drained and rinsed beans. Stir the tahini to a smooth consistency before using as the ingredients can separate if it has been sitting. Combine ingredients through black pepper in a food processor. Process everything until smooth.
2. Add the reserved beans, flesh of the avocado, cilantro, roasted red pepper and half the green onions. Process to combine leaving a hint of green leaves and bits of red pepper visibly peeking thru. Taste to check if hummus needs additional salt or black pepper.
3. Spoon hummus into a bowl. Top with remaining sliced green onions. Allow to chill for at least 2 hours for flavors to meld. Serve with tortilla chips, crackers, and toasted naan or pita triangles.

Note: This may be made 1 day ahead and will keep in the refrigerator for up to 3 days.

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