I am in a southwestern food kind of a mood right now, so when deciding what type of flavor to give my hummus today I went for the black beans, limes, and chili powder. I happened to have some leftover yam puree, so I decided to throw that in as well, since I love to add extra veggies to my hummus. I didn't really feel like using tahini, so I grabbed the almond butter instead...as well as the almond oil instead of regular old olive. Some cilantro and garlic joined the party in the food processor as well as some cumin...this was turning out to be anything but the usual hummus...but when it was all blended together the taste test would be the final say in whether or not this was a recipe worth sharing. I scooped up a huge dallop with a tortilla chip, and it was wonderful! It was unlike any boring black bean dip I have had...tons of flavor! This hummus would be wonderful on a southwestern wrap...and I have to warn you it is very addictive with chips!
Chili Lime Yam and Black Bean Hummus
3 cups cooked black beans (canned is fine)
1 cups yam or sweet potato puree
1/2 cup fresh cilantrojuice of 3 limes
1/2 cup almond butter
1/4 cup almond oil
1/4 cup water
1 1/2 Tbsp sea salt
2 Tbsp chili powder
1 tsp ground cumin
1/4 tsp dried chipotle pepper or cayenne (depending on how spicy you like it)
3 garlic cloves
In a food processor, combine all ingredients and process until smooth. Serve with chips or veggies for dipping!
