Tuesday, April 9, 2013

Fiesta "Hummus"

Fiesta “Hummus”

A quick and easy, Mexican inspired take on a traditional favorite.


- 1 can of Pinto Beans

- 1-2 tablespoons of Olive Oil

- 1 can Chipotle Chili Peppers in  
   Adobo Sauce (you won’t use the
   whole can)

- 1 Lime

- 1 generous handful of Cilantro

- 1 teaspoon ground Cumin

- 1 teaspoon ground Coriander

- 1 teaspoon Chili Powder

- 1 clove of garlic (optional)

Ingredient Visual (except for Cilantro and Garlic)

Begin by placing the Cilantro into a food processor. 

Pulse until the leaves are roughly chopped. Use your palm to roll the Lime on the counter for a few seconds (this will make it easier to juice). Squeeze the lime into the food processor.

Add Chipotle Chili Peppers ( I used 2 peppers and some of the sauce). 

Add Olive Oil (I used 2 tablespoons but honestly I think you could get away with using 1). If using the garlic, crush the clove and add it to the food processor at this time.

Process until smooth. Then add the Cumin, Coriander and Chili Powder. 
Process until combined.

Open the can of Pinto beans and drain most of the liquid. Do not rinse the beans, as the remaining liquid will help your “hummus” to achieve a smooth texture. 

Add the beans to the mixture and process until smooth and creamy.

Serve with carrot sticks, crackers or even tortillas for a healthy
 afternoon snack or party appetizer. The yield fills 2 six ounce ramekins. 

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