Spicy Chipotle Black Bean Hummus
Thick and chunky hummus deserves more love than creamy, in my opinion. I would rather taste more of the legume than pay for watered down or oily hummus. And I'd rather make it from scratch!
I have been living on hummus this entire summer and can totally keep going. Hummus is the best because you can make it as spicy (or sweet) as you want! I've been using different beans, different nut/seed butters instead of tahini, and using a bunch of flavors like basil or beet.
This spicy hummus uses chipotle pepper seasoning and sundried tomato to bring out a hearty flavor. I also used black beans instead of chickpeas and sunflower butter instead of tahini, so while it's not by definition "hummus", it still has the garlic + oil + salt combo that traditional hummus has.
- Black beans, 2.5 cups dried
- Or one 32oz and one 15oz of can of beans
- Sunflower butter, 0.25 cup
- Sundried tomato, 5 pieces
- Garlic, 3 cloves
- Avocado oil, 1 tbsp
- Chipotle powder, 1 tsp
- Salt, 1 tsp
- Add half of cooked (or canned beans) to blender.
- Add other ingredients.
- Add remaining beans (this way the ingredients are dispersed amongst the beans, instead of just sitting on top!
- Blend until smooth. Be sure to scrape down the sides of the blender.