spicyredhummus 2

JL’s Spicy Red Hummus 02/16/11

Kidney beans, sun-dried tomatoes and jalapeno offer a spicy alternative to traditional hummus.


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Makes 2 cups (approximately)

INGREDIENTS

  • 2 cups kidney beans, cooked (I soaked the beans over night with a Kombu strip and then cooked them in a pressure cooker with 2 cloves of garlic, 1 tablespoon olive oil and a bay leaf)
  • 1/2 cup sun-dried tomato (soaked for 1 hour), diced
  • 1 jalapeno, seeded and diced
  • 6 or so jalapeno seeds
  • 3 cloves of garlic, minced
  • Juice of half a lime
  • 1/2 teaspoons taco seasoning
  • 1/4 cup of olive oil + 2 tablespoons olive oil
  • 1/2 teaspoon sea salt (to taste)

METHOD

Place all ingredients, except the olive oil and sea salt, in a food processor (use S blade).  Begin pulsing the ingredients, adding olive oil from the top until you reach desired consistency (I began with 1/4 cup and needed two more tablespoons).  Salt to taste.

Originally posted on JL goes Vegan:  Food & Fitness with a side of Kale.  You can follow JL on Twitter and Facebook.

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2 Responses to this article

 
editor February 16, 2011 Reply

This seems like a very simple side to make. I definitely want to give this a try. Also, what are you serving the hummus with?

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JL February 17, 2011 Reply

It is very simple (and so tasty!) I have used the hummus in a wrap (Spread a thin layer on a raw collard green (Swiss chard or romaine leaf will work, as well) and wrap it up. Very tasty! I also enjoy it on raw vegetables and crackers.

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