Gluten-Free, Dairy-Free Southwestern Black Bean Hummus

Today I’d like to introduce a gluten-free blogger friend of mine, Shannon L. Brown, of the marvelous gluten-free blog Enjoying Gluten-free Life. She kindly volunteered to do a guest post for me while I’m doing field work for my dissertation in Japan. Thank you Shannon!

I’m honored to be writing a guest post for Sea while she’s busy working on her dissertation. My assignment was to create a recipe with her only restriction being that it be vegetarian. That’s easy. The problem became what to make. The choices are endless.

She *has extended her stay in Japan until October and must be homesick for American foods,* so it seems appropriate to welcome her back with uniquely American flavors. I had always assumed hummus could only be made from chickpeas but Kim Lutz’ Italian Hummus recipe in “Welcoming Kitchen: 200 Delicious Allergen- & Gluten-Free Vegan Recipes” changed my mind.

I started to consider the options and black beans came to mind. Thinking about how they’re a natural pairing with spices of the American Southwest led me to create this Southwestern Black Bean Hummus. I love the combination of spices – the earthiness of cumin, freshness of lemon juice and kick of the chipotle chili pepper come together in a mouthwatering combination.

With either fresh veggies or a chip of choice, this is a tasty snack – or a main course if you get carried away. Some will say this isn’t hummus because it lacks tahini. In that case, consider it to be bean dip. Enjoy either way.

*edited by Sea to reflect her changed plans*

Sea adds: This recipe reminds me of my South American Socca recipe using a black bean sauce. Yum. I just love black beans… Can’t wait to have some again.

Gluten-Free, Dairy-Free Southwestern Black Bean Hummus
1 15 ounce can black beans, drained and rinsed (I used no salt)
1/2 teaspoon ground cumin
1/8 teaspoon chipotle chili pepper, ground*
1/4 teaspoon sea salt (delete if using salted beans)
1 garlic clove, minced
1 1/2 Tablespoons fresh lemon juice
1 Tablespoon olive oil
Combine everything in a food processor and process until smooth. Taste for salt and
heat then adjust to your tastes. (I find I like less salt than others and dont tolerate as
much spice.)

*I recently found this spice and like the smoky and spicy flavor. Though not tested, a pinch of cayenne should work instead.**

**Sea’s Note: Since our family is wimpy with spices, we like smoked paprika. It gives a smoky flavor without too much kick, and the 3 year old loves it!

***Shannon says, “In case you looked at the recipe and thought cilantro would be tasty in it, I considered adding fresh cilantro. In testing it, I discovered that the cilantro completely took over and
you couldnt taste anything else.”

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