ko.pairings
This Simple Chili Spiced Black Bean Hummus only takes 20 minutes to make and is a perfect afternoon snack with carrots. Bonus, it’s also sesame free, vegan, gluten-free and healthy!
This Simple Chili Spiced Black Bean Hummus recipe came to me because I wanted to make a black bean paste to fill some rolled tacos. Originally, I was thinking a simple black bean paste, but wanted to add some flair. I had just eaten some amazing hummus, and figured why not make some with black beans?! I was about to start making it with tahini, when it hit me to. Mole uses a couple different nuts and seeds, why not go for pumpkin and sunflower instead of sesame. The rest of the spices followed suite, and it was good. Really good. So good, so easy, healthy and so much cheaper than buying hummus.
I like adding my own spin on recipes and making the flavor profile what I want for the week. Making your own hummus means you can make it how you want it. Flavor profile, viscosity, even more or less gritty. If you want a thicker hummus, make it thicker with less water. For thinner add more water. Want it a little grittier, pulse the second half of the beans for a shorter time. Add more or less spice, increase or decrease the heat. Customize it how you want it!
Ok the other thing I need to talk about is the cacao powder. Yeah it sounds weird, but do it! It isn’t enough to taste in the recipe but it does something magical. In thinking about it, cacao/chocolate is found in mole negro. The flavors of this hummus have many ingredients in common with mole negro. Therefore, the flavor combinations with cacao powder actually makes sense. But, what I wasn’t fully expecting was the magic it brings to this Simple Chili Spiced Black Bean Hummus. Cacao powder adds depth and a slight sweet earthiness to the black bean and sunflower. Cacao powder also makes the recipe taste and feel creamier. The added acidity seems to make the flavors pop and counters the drastic earthiness. So don’t leave it out, it is good!
Do not forget to serve this Simple Chili Spiced Black Bean Hummus with the Simple Non-Alcoholic Coffee and Orange Fizz for a truly incredible snack combination!
Simple Chili Spiced Black Bean Hummus Recipe Notes & Substitutions
Making the Hummus– It is super easy and based on this recipe for incredible hummus by Inspired Taste. I have used this recipe a couple times to make hummus and love it! But I changed it up this time around.
Sunflower & Pumpkin Butter– Make your own, it is so easy to do! Plus the recipe is included! Otherwise use store bought sunflower butter or tahini, both will work. If you use store-bought sunflower butter, make sure it doesn’t have sugar in it. This recipe does make more than you need, however depending on the size of the food processor you will need to make the full amount to have enough to make the butter. I tried with less and it is hard to get the blade to impact it all. Conversely use a spice grinder for a smaller amount. You will want to toast the seeds not only because it brings out great flavor, but also it helps bring out the oils to make into the seed butter. This Sunflower & Pumpkin butter or just sunflower butter keeps this recipe sesame free, so less allergens!
Black Beans– This recipe calls for a can of black beans, it helps make it easier and when you want it now. Conversely use dried beans. But you have to soak those overnight and then cook them prior to use. It will make a really good hummus, but it takes longer. Feel free to try another type of beans but black beans work best with the flavor profile.
Spices– I use dried and powdered cumin, chili powder, cacao powder and cayenne pepper. Feel free to leave out the cayenne pepper, but the added heat is amazing. Cumin is essential and I like the addition of chili powder and lime zest. Top the hummus with a sprinkle of paprika (I added cayenne as well) for color.
Garlic– This recipe uses raw garlic. When you process it enough it breaks down into a paste so you won’t bite into harsh garlic chunks. You can use more garlic if you want, but be mindful it is still raw garlic.
Cacao Powder– Ok yes it sounds weird, and yes when I first made it I put it in half to try it. But it’s good! It isn’t enough to taste in the recipe, but it is magical. Since the flavors of this Chili Spiced Black Bean Hummus has many ingredients in common with mole negro, cacao works. Cacao powder adds depth and a sweet earthiness to the black beans and sunflower/pumpkin seeds. Cacao powder also makes the recipe taste and feel creamier. The added acidity seems to make the flavors pop, counters the drastic earthiness and brings out the oil. So don’t leave it out, it is good! Or try it as I did, in half the recipe and see for yourself.
Water– This will help thin out the hummus to get it to your desired consistency. Add a little at a time while blending until it is the thickness you want. Go slow with the water addition and wait until it is mixed because you can’t remove water once it is added.
Suggested Drink Pairing– The Simple Non-Alcoholic Coffee and Orange Fizz, visit this post to figure out why it works!
Chili Spiced Black Bean Hummus
Ingredients
- 1/4 cup Sunflower & Pumpkin Butter
- 3 tbsp Lime Juice
- 1 tbsp Lemon Juice
- 1 clove Garlic, minced
- 2 tbsp Olive Oil
- 1/2 tsp Lime Zest
- 1/2 tsp Cumin
- 1/2 tsp Chili Powder
- 1/4-1/2 tsp Cayenne Pepper (Optional)
- 1/2-1 tsp Cacao Powder (Depending on taste, start with less and add more, I like 1 tsp)
- 1 tsp Salt
- 1 15-oz Can Black beans
- 2-5 tbsp Water
- Carrots for Serving
Sunflower & Pumpkin Butter
- 1/2 cup Pumpkin Seeds
- 1/2 cup Sunflower Seeds
Instructions
Sunflower & Pumpkin Butter
- Toast the sunflower seeds in a pan or in the oven until they start to darken. In the oven toast them at 350oF for about 8 minutes, or in the pan add to a dry pan over medium heat add the seeds, stirring occasionally. Add to a food processor and blend.
- The whole process will take about 5-6 minutes. Blend the seeds into a paste. At a certain point it will cling to the sides and stop blending. At this point stop the food processor and push down the now meal and mix up the meal on the base of the bowl. Then restart and go until it happens again. You will have to do this a couple times until you start get a smooth butter. Scrape out of the bowl and set aside.
Making the Black Bean Hummus
- Add 1/4 cup of the Sunflower & Pumpkin Butter into the bowl of a food processor with the lime and lemon juices. Blend in the food processor for about 30 seconds until it lightens in color. This helps get the hummus to be really light.
- Add the olive oil, garlic, lime zest, cumin, chili powder, cayenne pepper and salt. Blend for another 30 seconds.
- Drain and rinse the black beans. Add half the black beans to the food processor and blend until smooth. Add the rest of the black beans and blend until smooth.
- Add water to thin out the pesto, this will help make it creamier. Add a little at a time until the desired consistency. Place into serving bowl or Tupperware container.
- To serve place into a nice bowl and sprinkle with chili powder and paprika. Serve with carrots, peppers and/or tortilla chips and the Simple Non-Alcoholic Coffee and Orange Fizz.
