Chili Hummus
Ingredients
The base
-
2
15-ounce cans
dark red kidney beans
-
½
cup
extra virgin olive oil
-
½
cup
yellow onion
-
1
piece
jalapeno
-
4
cloves
garlic
-
3
tablespoons
spicy tomato juice
-
2
tablespoons
tomato paste
-
1-2
pieces
lime (zest and juice)
The spices
-
2
tablespoons
chili powder
-
1
teaspoon
cumin
-
1
teaspoon
smoked paprika
-
1
teaspoon
kosher or sea salt
-
½
teaspoon
ground black pepper
The toppings
-
to taste
cilantro
-
to taste
shredded cheddar cheese
-
to taste
black olives
-
as needed
tortilla chips
Instructions
- Chop the onion, jalapeno, and garlic.
- Heat olive oil in a skillet over medium heat.
- Sauté the onion and jalapeno until soft, about 5-7 minutes.
- Add garlic and cook until fragrant, about 30-60 seconds.
- Transfer the sautéed mixture to a food processor.
- Add kidney beans, tomato juice, tomato paste, lime zest and juice, spices, salt, and pepper to the processor.
- Pulse until combined, drizzling in the remaining olive oil until smooth.
- Scrape the sides to ensure everything is mixed well.
- Taste and adjust seasoning as needed.
- Transfer to a serving bowl and garnish with toppings.
Nutrition Facts (estimated)
Servings
8
Calories
274
Total fat
14g
Total carbohydrates
27g
Total protein
8g
Sodium
369mg
Cholesterol
0mg
You might also like