Since I got my food process I have been using it almost daily, which is fabulous. What’s not so fabulous is we don’t have enough counter space to keep it out. So that means lugging it in and out of the closet- which is better than up the stairs, where we first kept it.
I’ve mentioned Joe and I are saving for a house, so naturally I do a lot of Zillow-ing, and counter space is my #1.
Embarrassing Fact: I zillow-ed so much I had to swear it off for the month of January… Oopsie.
I’m torn between an updated home and a one that might need a little DIY-ing, as long as it has good bones- I am NOT trying to blast out a wall right now, good lord. Anyone ever tackled a (specifically kitchen) reno? I would love to hear some personal experience stories.
Any who, back to the food, why you’re all here.
Black bean hummus is a Joseph favorite. When he asked me to make it recently I was more than happy, because I had yet to make it in my favorite new toy. Usually I add the spicy-ness by using jalapeños, but when I was at the store there were none to be found- NONE! I found a small can of chipotles in adobo and decided it would make a fine substitute. It did change the flavor to be a little bit more of a smokey-spicy. Not bad, just different.
I’ll have to agree with Jojo on this one, black bean hummus is bomb.
- 1 can black beans, rinsed and drained
- 4-5 cloves roasted garlic*
- ~3 -4 tbsp chipotles in adobo (~1-2 peppers & 2 tbsp sauce)
- 1 tbsp Tahini
- 1 tsp cumin
- 1 tsp paprika
- 1/2 tsp onion powder
- 1/4 cup chopped cilantro
- 1/4 tsp salt
- juice of 1/2 lime
- 2 tsp olive oil
In the bowl of a food processor combine all ingredients, minus olive oil. Pulse a few times to get it moving. Then, set to low for ~1-2 minutes, scraping down the sides as necessary. Stream in the olive oil about halfway through processing.
Serve with veggies, pita, or use as a spread for sandwiches.
*To roast garlic, preheat oven to 350. Wrap a clove of garlic in aluminum foil, bake for 15-20 minutes, or until garlic cloves are soft.