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Jalapeño bean hummus

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Ingredients for 4 servings:

  • 2 Jalapeño(s), red and green
  • 3 tbsp olive oil, rapeseed oil or sunflower oil
  • 300 g kidney beans (can)
  • 1 large garlic clove(s)
  • 15 g lime juice or lemon juice
  • 1 tbsp tahini
  • 1 tsp sugar
  • ¼ tsp cumin powder, freshly ground
  • ½ tsp paprika powder

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

spicy-hot

Cut the jalapeños lengthwise and remove the seeds. Rinse and drain 300g of kidney beans thoroughly. Pour 1 tablespoon of oil into a heatproof bowl and place the jalapeños, skin-side up. Roast in a preheated oven at 200°C (400°F) until golden brown. Combine all other ingredients with the jalapeños in a bowl and blend with a hand blender until a paste forms. Season with salt to taste. Store in the refrigerator. This will keep for 4-5 days.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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