Tex Mex Hummus

By gnikylime

I took Alton Brown's hummus recipe and gave it a Tex Mex twist.

Ingredients

• 7 cups water
• 1/2 pound dry chickpeas, sorted and rinsed
• 1/2 pound dry black beans, sorted and rinsed
• 1/4 teaspoon baking soda
• 2 cloves garlic, minced
• 2 teaspoons kosher salt
• Juice of one lime (~1/3 c.)
• 1/4 cup water
• 1/6 cup tahini, stirred well
• 1/6 cup peanut butter, stirred well (or, even better, pumpkin seed butter)
• 1/4 cup extra-virgin olive oil, plus extra for serving

Preparation

Step 1

Cover the chickpeas and black beans with water and soak them overnight. Drain them.

Place the 7 c. water, chickpeas, black beans, and baking soda in a 2 1/2-quart slow cooker. Cover and cook on high heat for 4 hours, or on low heat for 8 to 9 hours, or until tender. Drain and serve immediately, or use in desired dish.

Place the chickpeas, black beans, garlic, and kosher salt in the bowl of a food processor. Process for 15 to 20 seconds. Stop, scrape down the sides of the bowl, and process for another 15 to 20 seconds. Add the lemon juice and water. Process for 20 seconds. Add the tahini and peanut or pumpkin seed butter. Process for 20 seconds, then scrape down the sides of the bowl. With the processor running, drizzle in the olive oil. [To make without a large food processor: Process chickpeas, black beans, garlic, and salt in batches. Then follow remaining steps in stand mixers with wire beaters.]

To serve, transfer the hummus to a bowl and drizzle with additional olive oil or pumpkin seed oil and sprinkle with chipotle powder, to taste, if desired.