Mexican hummus

Cafe Society
1

OK, corny name. Sorry. But I really wanted some hummus tonight, but was missing a few key ingredients. Too lazy to go to the store, I improvised. Instead of chickpeas, I used pinto beans. Instead of lemon juice, I used lime. Instead of parsley, I used cilantro. Turned out darned yummy. Here’s the recipe for hummus I use (for a different variation, try blackeyed peas.):

1 can beans, drained
2 T olive oil (a nice fruity extra virgin is good)
2 T tahini
2 cloves garlic
1/3 cup lemon (or lime) juice
1/2 t salt
1/2 t black pepper
1/4 t turmeric (I believe this makes it Egyptian style hummus. Also goes well with the Mexican theme.)
handful of chopped parsley (or cilantro if desperate.)

Chuck all of the above (except parsley) into a bowl, and blend with a hand blender until smooth. Mix in the greenery and enjoy.

I have to highly recommend the lime juice and cilantro thing. Makes for a neat variation. The beans don’t matter so much (unless you use an extremely distinctive tasting bean like the blackeyed pea,) as most of the flavor comes from other sources, but the pintos stand up pretty well.

2

Actually, go with some other bean than the pinto, or slightly change the proportions. As written, it’s just a shade too runny.

3

Errr, and it’s cumin, not turmeric. Christ. I dunno what I was thinking.

4

Say what? I always thought chick pea was *the *defining ingredient and if you used something else it would just be another dish.

For the record, I cannot allow myself to make hummus without paprika powder. Paprika is key.

5

For me, adding a smidgen of chipotle makes for a nice Mexican flavor.
And yeah, I use garbanzos.

6

Paprika is for wimps. :slight_smile: Garlic and cummin.

Check out the varity.

7

Use lard instead of olive oil and you have reinvented bean dip.

8

Bean dip has tahini and a lot of lime juice?

9

Lime juice in a Mexican-style bean dip is not unusual. You have created an interesting new concoction with the tahini, though. I guess some people are saying it’s a matter of semantics – does the presence of tahini make it “Mexican hummus” or “Moroccan bean dip”?

However, I say, since you created it, you get to name it. “Mexican hummus” it is!

10

Well, I had hummus in mind, so that’s the framework. :slight_smile:

11

Mexican bean dip recipes vary widely. [Many have lime juice](mexican bean dip" “lime juice” recipe); tahini seems to be the only distinguishing ingredient in your recipe. Call it a bean dip variant.

12

Well, hummus itself is nothing but a “bean dip,” but in my mind, tahini is the definitive ingredient that makes it hummus. So I’m running with it.

13

I bought some black bean hummus at Costco a few times - it was yummy! I don’t recall if it used lime juice, though, and I’m pretty sure it didn’t have cilantro (though that would’ve made it even better!).