Wednesday, November 2, 2011

Spicy Black Bean Hummus


For the football dip this weekend, I needed a dip that could serve as both a great dip for football but also one that was elegant enough to serve before a dinner party. We were doing both this weekend and I only wanted to make one dip. This dip was perfect! It was spicy enough to make it perfect for sitting and watching football with a cold beer in hand, but sophisticated enough to serve as an appetizer along with a glass of wine. My guests absolutely loved this dip!

We always like our food on the spicy side so adjust the amount of peppers to your taste. You can start with one jalapeño and a pinch of crushed red pepper and cayenne, then adjust from there. Also, we were able to find tahini in our regular supermarket but it was tricky to find (and we eventually had to ask for help). It was located in the canned olive/condiment section but it might also be in the international aisle. 

Spicy Black Bean Hummus
Servings: 4

1 - 15 oz. can black beans, drained and rinsed
1 tbsp. tahini (ground sesame seed paste)
2 tbsp. fresh lemon juice
1 garlic clove, chopped
2 jalapeños, seeded and chopped
1 1/2 tsp. ground cumin
1/4 tsp. crushed red pepper flakes
1/8 tsp. cayenne
1/2 tsp. salt
2 tbsp. extra-virgin olive oil 

Pita chips for serving (store-bought or homemade)

Using a food processor, blend all of the ingredients (except the oil) together until a smooth paste forms. With the food processor running, slowly stream in the oil and process until smooth. Taste and adjust the seasonings as necessary. Transfer to a serving bowl and drizzle the top with additional extra-virgin olive oil and a pinch of cayenne. 

Source: adapted from Cooking Light

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