Bean and Jalapeno Spread

This summer I tried making homemade hummus for the first time, shockingly easy and in-expensive.  This bean and jalapeno mixture is not hummus, but perhaps a distant cousin as it is a base of pureed beans…so I’m calling it a spread.  I also used a lot less oil than I would in a hummus and added water instead.  You can eat it with pita chips, tortilla chips, or pretzel crisps as a snack, or better yet on wraps, salads, tacos, nachos, etc.

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Ingredients:

-1 Can of Pinto beans, drained

-1 Can of Black beans, drained

-1 Small jalapeno, diced

-2 Cloves garlic

-1 Handful of diced red onion

-1/2 Lime, juice

-2 Tbsp Olive Oil

-1 Tbsp water

-Salt to taste

Directions:

Ready for this…put everything in the blender or food processor and hit start.  Adjust water or oil as needed to smooth to desired consistency.

 

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So let me share a few lessons I have learned:

1. Consistency.  Too much water makes for runny spread…too little water doesn’t mix well in the processor.  I find it better to add water slowly as you go.  If you over-water, it will dry out a little if you use it the next day (or add more beans if you really go wild).

2.  Color.  It’s not terrible, but it’s also not the most appetizing spread I’ve seen.  I enjoy the mix of black beans and pinto beans from a flavor perspective, but for serving I would probably go with all one or the other.

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