Black Magic Hummus with Chipotle

3 from 2 votes

Black Magic Hummus with Chipotle

Smooth and creamy hummus gets a bit of spice from added chipotle peppers. Feel free to add a bit of smoked paprika for an extra boost of smokiness. Black soybeans and black tahini lend a rich color, which is enhanced with a bit of squid ink for a dramatic presentation that is perfect for halloween. I like to serve this with crackers or vegetables for dipping. If you are avoiding soy, make this with cauliflower or even pureed eggplant and color with a bit more squid ink.

Course Appetizer, Side Dish, Snack

Cuisine Middle Eastern

Keyword appetizer, chipotle, dairy-free, easy, egg-free, fast, halloween, holiday, hummus, Middle Eastern, nightshade-free, nut-free, side, snack, soybean, vegetarian

Prep Time 15

Cook Time 15

Total Time 30

Servings

Calories 79kcal

Author Jenny Ross

Ingredients

15 ounce can black soybeans
1/4 teaspoon baking soda
5 garlic cloves
4 tablespoons fresh lemon juice about 2 lemons
1/4 teaspoon cumin ground
1/4 cup tahini paste preferably black
1/2 tablespoon chipotle in adobo pureed, omit for nightshade-free
1 teaspoon squid ink dried, plus more as needed
water as needed
salt to taste

Instructions

Cover the black beans with water and stir in baking soda. Bring to a boil and then simmer for about 10 minutes, or until tender.
Drain and then transfer to a blender. Blend or process until completely smooth, about 3 minutes. Add more water as needed to get a very thick and spreadable puree.
Add in the garlic, lemon, cumin, and tahini and blend again until completely smooth, about 30 seconds more. Season the hummus to taste with salt and add more lemon, cumin, and garlic, if desired.
Cool to room temperature. Adjust the consistency with more water, if desired. Serve at room temperature.
Will keep for 1 week, refrigerated.

Notes

Protein:Energy Quotient [calories]: 0.4

Nutrition