Recently, we had a reprieve from the 95+ degree weather, so we have spent some very comfortable evenings on the patio. Sometimes, we just want to have a light dinner or even just hors d’œuvres after a hard day at work. This is a great and easy dip to whip up quickly when all you want to do is relax and debrief. Serve it with pita or tortilla chips and fresh veggies.
Spicy Black Bean Hummus with Ancho Chili Powder
1 can black beans, rinsed and drained
7 oz. prepared hummus
1 jalapeno, seeded and chopped (No fresh jalapenos yet, so I took two chipotles that my sister dried for me last season. I just soaked them in some boiling water and tossed them in the food processor with everything else.)
¼ t. Ancho chili powder (Since I used dried chipotles, I omitted this ingredient this time.)
Salt and pepper
Place black beans, hummus, jalapeno and chili powder in a food processor. Pulse until smooth and blended. Season with salt and pepper.
Sometimes I like to sprinkle a bit of cojita or feta on top. And, the leftovers (if there are any) are great in a wrap with a bit of feta and fresh spinach for lunch the next day.