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Author Topic: Southwest Black Bean Humus  (Read 4853 times)
Shawn W
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« on: May 31, 2015, 10:46:31 AM »

This is a double recipe that fit nicely in a 14C food processor.

4C cooked black beans (2 20 oz cans drained or start with 2C dry)
1 can beer
1 large dried ancho chile
1C tahini
1C fresh lemon and or lime juice
1/2C olive oil
10 garlic cloves crushed
1/2C chopped green onion
1/2C fresh cilantro leaves
3/4t cumin
1t coriander
1t guajillo chile powder
1t morita chipotle powder
1/2t ground mexican oregano
salt to taste
a few drops of bottled hot sauce
2t sugar (optional)

If starting with dry black beans:
Soak black beans for 24 hours.
In a pot add beans, beer, top with water to cover beans by 1/2", add ancho torn apart and seeds removed.
Cook until tender, not mush, about 2 hours. Drain, cool.

Throw it all into the food processor.
Process a couple minutes, taste, adjust and repeat until smooth.

Notes:
This one is quite strong of garlic,  I wouldn't say overpowering but you know it's there. base recipe only called for 6 and I used practically a bulb.

Base recipe did not include coriander, oregano, beer or ancho and it simply called for chile powder of the amount listed above. Base recipe called only for lemon juice.

« Last Edit: May 31, 2015, 10:49:00 PM by Shawn W » Logged
Regular Guy
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« Reply #1 on: May 31, 2015, 11:35:31 AM »

I will be making this soon, thanks for the recipe Shawn!
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Kmatt
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« Reply #2 on: May 31, 2015, 04:32:41 PM »

I will be making this even though it will cost me $40 in spices I don't have.  Wink
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Shawn W
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Posts: 2819



« Reply #3 on: May 31, 2015, 10:35:48 PM »

I will be making this even though it will cost me $40 in spices I don't have.  Wink
Cool! ... one could just use chile powder and regular oregano and skip the ancho but way to jump in!
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