Recipe: Tepary Bean Hummus with Chile de Arbol
This deeply spicy, smoky hummus is a warming twist on the staple spread. Serve with a plate of fresh vegetables for dipping or on toasted crostinis with caramelized onions and fresh cilantro. Sesame seeds can easily be replaced with equal portions of tahini and peanut butter can substitute for whole peanuts. If you prefer a milder dish, start with just 2-3 chiles de arbol.
1 tablespoon + 1/4 cup of olive oil
1 medium white onion, minced 5 cloves garlic, lightly smashed
8-10 chiles de arbol
1/2 teaspoon black peppercorns
5 whole cloves
1 teaspoon oregano
1/2 teaspoon dried thyme
1/3 cup roasted peanuts
1/4 cup sesame seeds
1 cup of water
1 1/2 cups cooked tepary beans
1 1/2 teaspoons salt
Zest and juice of one lemon
1/4 cup extra virgin olive oil
Add 1 tablespoon of olive oil and saute onions and garlic in a medium-sized skillet on medium heat for 4-5 minutes, until the onions are lightly brown. Add the chiles de arbol, peppercorns, cloves, thyme, peanuts, and sesame seeds and cook stirring throughout for 2-3 minutes.
Simmer tepary beans in the water on medium-high heat for 5-7 minutes until the liquid is reduced by half, then add salt and stir in onion mixture.
Pour the mixture into a blender or food processor. Add the lemon juice and zest along with the remaining 1/4 cup of olive oil, and puree until smooth and consistent. If necessary drizzle additional water (a couple tablespoons at a time) and puree until smooth. Garnish with olive, oil and fresh herbs or toasted sesame seeds.