Since I became a vegetarian, hummus has been a staple of my diet. A relatively-portable food that goes well with pretty much anything (quesadillas, wraps, crackers, vegetables of every kind) is a necessity, in my opinion. Not to mention that it’s so delightfully creamy, I could eat it all day long!
This week, I’ve discovered something new to fuel my love of hummus: a stand at the local farmers’ market that sells marvelous hummus with interesting flavors. I’ve passed by week after week without a second thought, but I tried it last Saturday on a whim– and it was delicious. Their black bean & chipotle harissa hummus is spicy, but with a lovely, sweet undertone. I bought some, and it was gone within a few days.
I’d love to eat this hummus every day, but there’s a problem: it cost $5 for a small amount. That’s a lot of money, so I decided to try making my own. I’d never made hummus before; I’ve always stuck with my favorite Mediterranean hummus from Trader Joe’s. But with some advice from a friend, I jumped right in– and this is what came of it.
I love this new recipe. The cherry peppers add a beautiful, spicy, fruity taste to this throat-burning dip. It goes especially well with homemade tortilla chips, because they seem to help neutralize the spice. But yesterday was more of a vegetable-sticks sort of day, and that was wonderful, too.
Cherry Pepper Hummus
Makes 2-3 cups
- 1 can black beans, rinsed and drained
- 1 can chickpeas, rinsed and drained
- 1/2 C tahini
- 4 T olive oil
- 5 spicy cherry peppers
- 3 cloves garlic
- juice of 1 lemon
- 1 t cayenne
- 1/2 t dried basil
- salt, to taste
- Boil black beans for 1 minute, then drain.
- Boil chickpeas for 2 minutes. Remove loose skins from the surface of the water; drain.
- Add all ingredients to a food processor; process for 2-3 minutes or until smooth.