Spicy Black Bean Hummus
Hummus is such an easy appetizer to make! You can serve it with veggies and people still love it! There are so many varieties but right now my favorite is this spicy black bean. There are rarely leftovers when I bring it to a party and also makes a good snack for the afternoon.
I’ve tried to skip using tahini or try substitutes because I didn’t have it but I will now admit, it is important! It will stay in your pantry for a while so go buy some. In a pinch, plain greek yogurt does work but the flavor suffers.
I call out a few specific brands in the recipe (none of which are sponsored). You do not have to buy that particular brand to make this recipe but I do recommend it and here is why:
Wild Brine sriracha I found earlier this year and I immediately stopped buying any other brand. It has a great heat, contains probiotics, and doesn’t have any sugar. Start looking at the back of your sriracha bottle because the most popular brands have a ton of sugar!
Penzey’s spices you will see in almost every recipe and even if I don’t call them out specifically, you can bet it’s theirs. We order spices in bulk about twice a year from Penzey’s because they don’t have a store here. We have the bottles for every spice and can just buy the bag and refill our bottles. They are reasonably priced and in my opinion are higher quality than what you get at the grocery store.
Plant Snacks I came across on Instagram last year and they gave an Amazon discount code for Cyber Monday. I bought a 3 pack of their chips and my favorite are the cheddar and sea salt. It is a great option for those who are avoiding wheat. They are always sharing discount codes so I’m a fan.
No matter what brands you use, enjoy the recipe!
Spicy Black Bean Hummus
1 can Black beans (15.25oz)
1 med jalapeno
1 TBS wild brine sriracha
2 TBS tahini paste
1.5 TBS fresh lemon juice (about 1 small lemon or 1/2 large)
2 TBS olive oil
½ TBS minced garlic
½ tsp sea salt
1-2 TBS water
Drain and rinse black beans
Place beans and jalapeno in food processor.
Add garlic, salt, sriracha, tahini, lemon juice, red pepper flakes & olive oil. Blend
Add water ½ tbs at a time till it reaches the right consistency
Taste. You may want to add more sriracha if your jalapeno wasn’t as spicy
Chill for at least 30 minutes but can be made days before