I was in the mood for something like hummus but happened to have some fresh salsa on hand.  I decided to make something that would go along with the salsa and chips (which I didn’t have, but created below.)

Mexican Hummus Dip

• 1 can of black beans, drained and rinsed well
• 1/2 medium onion, chopped coarsely
• 1 lime, juiced and strained
• 1t mexican oregano
• 1/4t cayenne pepper
• 1/2t cumin
• 2T olive oil
• 4T water
• salt and pepper to taste

Put all the ingredients in the food processor, except for the water.  Blend until smooth with enough water to make a nice paste.

You might think this just looks like bean dip.  It is similar, but the lime really adds a citrusy kick that you don’t get from ordinary bean dip.  After the tart lime kick fades, the cayenne comes in and spices things up.  I wouldn’t serve this hot because of the lime.  This is something you can, instead, serve cold with chips.  Speaking of chips, I didn’t have any, so I cut up some old brown rice tortillas I had in the fridge, sprayed them with non-stick spray and put them in the oven at 350F for 10 minutes.  They were suprisingly good for having much less fat that regular chips.

Now, this recipe is far from perfect.  If I were to make it again, I might substitute a fresh jalapeno for the cayenne and might add some fresh chopped cilantro into the mix and then sprinkle some on top when serving.  Again, I try to make use of what I have on hand instead of running out and spending $$$ on more ingredients.  If you make this or a variation, let me know by posting a comment.  Enjoy!

More Mexican-inspired recipes

• Flavors of Mexico
• Mexican hummus?
• Pork Adobada

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• An appetizer with pita bread or pita chips
• A sandwich spread instead of mayonnaise
• A dip for raw vegetables like carrots, celery and broccoli
• A side dish with rotisserie chicken
• An ingredient in a falafel
• A snack by itself

Now most middle easterners would probably disagree with me, but you can make hummus in many different ways with all kinds of ingredients.  While classic hummus is nutty and earthy from the chickpeas (garbanzo beans), tahini (sesame paste) and olive oil, you can go crazy with the ingredients.  I do love the traditional ingredients with lots of lemon and raw garlic.  Here is my standard recipe:

Garlicky Hummus

• 1 can of chickpeas (rinsed)
• 2T Tahini
• 2T Olive oil
• 2T lemon juice
• 3-5 cloves of garlic
• 1/2t salt
• 1/2t cumin
• About 4T water
• Fresh ground pepper

Put all these ingredients (except water) into the food processor and blend.  Add water until it turns into a smooth paste.  The longer you blend the smoother it will get.  Adjust the amount of tahini, olive oil, lemon and garlic to suit your taste.  To serve as an appetizer, spread onto the center of a large plate and garnish with a sprinkle of paprika and cumin, drizzle of olive oil and some fresh, chopped parsley.  Serve with pita bread.  YUM!

Variations

There are an infinite number of variations.  Consider these ideas:

• Roast the garlic before adding it to the mix.
• Add sun-dried tomatoes.
• Substitute a different kind of beans for the chickpeas.  Pinto beans give you a creamier texture with a slightly different taste.
• Substitute a nut butter for the tahini.  I’ve never tried this but I think cashew butter would be good.
• Substitute a nut oil for the olive oil.  Walnut or hazelnut oil adds a nutty flavor.

As I write this, I’m imagining a mexican-themed hummus using pinto beans, onions. cumin and oregano.  Then served as a dip for tortilla chips garnished with chopped cilantro and cotija cheese.  Mmmm… I better run out and get some chips!!!

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