Chipotle and Black Bean Hummus

Chipotle and Black Bean Hummus with Carrot Sticks

We were out to dinner a few weeks ago and ordered one of the restaurants vegan appetizers, chipotle and black bean hummus with pita and veggies. It was so yummy with just the right amount of spice, I immediately knew I wanted to work on figuring out the recipe. After several tries, (none were throw aways, just not the exact flavor) I figured it out, or as near to it as my taste buds remember.

Very easy to make! Probably why it was easy to have so many different practice dips. Everything goes into the Vita Mix and it all gets pureed. The liquid from a can of chickpeas is called aquafaba and there are tons of recipes out there using this fun liquid. I use aquafaba in place of oil in my hummus recipes.

Chipotle and Black Bean Hummus

  • Servings: 8-10
  • Difficulty: easy
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A spicy black bean hummus that gives a zip to fresh veggies or pita


Ingredients


• 1 15 ounce can of chickpeas, drained, rinsed and liquid reserved
• 1 15 ounce can of black beans, drained and rinsed
• 3 teaspoons of minced garlic
• 1/2 cup of tahini
• 3 tablespoons aquafaba
• 1 lemon, juiced (approximately 2 tablespoons)
• 1 1/2 teaspoons chipotle powder
• 1/2 teaspoon cumin
• sea salt to taste

Directions

  1. Drain and rinse the chickpeas, reserving the liquid (aquafaba).
  2. Drain and rinse the black beans.
  3. Add chickpeas, black beans, garlic, tahini, aquafaba, lemon juice, chipotle powder, cumin and sea salt to Vita Mix and blend well.
  4. Add additional aquafaba until hummus reaches desired consistency.
  5. Enjoy with veggies, pretzels, chips, etc.!


theheartie.kitchen

Orange Zest Hummus

Our kitchen has been full of hummus lately. We have been experimenting with different flavors of hummus, always starting with a can of rinsed, drained chickpeas. Save the liquid when you drain the chickpeas, if the mixture needs a little liquid you can use this (aquafaba) in small amounts until you get the desired consistancy. I have read several recipes recently where the author discusses to peel or not to peel the chickpeas. Most of the time I hardly see any skins in the canned chickpeas so I don’t bother taking them out. Just pop them in the Vitamix with everything else and mix away. Most hummus recipes use tahini and I have used it in the past, it will give your hummus a more creamy texture. However, tahini is basically oil and adds about 90 calories per tablespoon so we skip it. The orange juice and orange zest mixed with chickpeas gives this hummus a slight hint of sweet and a follow up of tang. Serve up some hummus with your favorite chips or veggies and enjoy!


Orange Zest Hummus

  • Servings: 4-6
  • Difficulty: easy
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A light and tangy citrus hummus for dipping or as a tasty spread


Ingredients


• 1 15 ounce can of chickpeas, rinsed and drained
• 1/4 cup of water
• 1/4 cup of fresh squeezed orange juice
• 4 Tbsp. ground flax seeds
• 1 Tbsp. minced garlic
• 1 tsp. orange zest
• 1/2 tsp. sea salt
• 1/2 tsp. paprika
• 1/2 tsp. liquid smoke
• 1 tsp. horseradish

Directions

  1. Add all ingredients to a food processor
  2. Mix well, until the mixture is creamy
  3. Scoop into a bowl, top with additional paprika.


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