Mexican Black Bean Hummus: A Fantastic Blend of Indian and Mexican Cuisines

Preheat the oven or toaster oven to 450 degrees.

Clean and remove all labels and stickers from the red peppers.

Cut the peppers in half top to bottom and remove the stem, membranes, and seeds.

Place each pepper half on a foil-lined pan with the skin side up.

Bake for 30 to 40 minutes until the pepper skin turns blistered and black.

Once charred, remove the pepper halves with tongs and place them in a plastic bag or bowl.

Seal the bag or cover the bowl with plastic and allow the peppers to sit for 20 minutes to soften the skin.

Pull the charred skin off each pepper and set the peppers aside in a small bowl.

In a small bowl, mix 3-4 minced garlic cloves with the juice of 2 limes and let it soak for about 10 minutes.

Drain and rinse the 30 ounces of black beans, then let them drain for a bit.

In a blender or food processor, add the rinsed and drained beans, 1/4 cup of olive oil, 1.5 teaspoons of cumin, 1 teaspoon of salt, half of a roasted red pepper (about 1/2 cup), and 4 tablespoons of water.

Strain the garlic from the lime juice and add the infused juice to the blender.

Add 1/4 cup of cilantro to the blender, tearing it off into pieces.

Blend the mixture for about 30 seconds, stopping to scrape down the sides as needed.

Add 1/4 cup of tahini and blend for another 30 seconds, checking the consistency.

Taste the hummus to check for seasoning and texture, adjusting if necessary.

Scoop the hummus into a serving bowl or platter, creating a swirl on top.

Drizzle a little more olive oil on top and sprinkle with cilantro or additional roasted red pepper for color.

Cover and store the hummus in the fridge for up to a week.

Equipment Needed

Spice Level:

Dietary

Allergens