Heirloom Bean Hummus

May 13, 2007

Heirloom Bean Hummus

Lori Adkison, Tucson CSA

From the Tucson CSA sample table.  This is Tucson twist to a party favorite.

1 cup heirloom beans
1 tablespoon dried chipotle flakes
1/2 onion, chopped coarsley
1/3 cup freshly squeezed lime juice
8 cloves roasted garlic
1/2 cup tahini
1 canned chipotle chile in adobo sauce
sea salt
2 tablespoons olive oil
water, if needed for thinning the consistency

Soak the beans overnight by boiling them for three minutes and then let stand. Rinse the beans and cook them covered in water with dried chipotle flakes and onion until done, approximately two hours. Roast the garlic by cutting off the top portion of the bulb and drizzle with olive oil. Wrap the garlic in foil and bake in a 400 degree oven for 30 minutes. Drain the beans and let cool.

In a food processor combine lime juice, garlic and tahini. After achieving a smooth consistency, add the beans and water if necessary. Add the cilantro, chipotle and salt to taste.

Serve in a bowl garnished with cilantro leaves and drizzled olive oil.

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