Tangy Roasted Red Pepper & Black Bean Spread

Name: Tangy Roasted Red Pepper & Black Bean Spread
Yield: Makes 2 cups
Ingredients: 1–3 tablespoons water or aquafaba; 1–3 tablespoons water or aquafaba; ¼ teaspoon sea salt or to taste; 1–2 chilis in adobo sauce, optional; ½ teaspoon ground cumin; ¼ teaspoon chili powder; 1½ teaspoons dehydrated minced onion; ¾ teaspoon garlic powder; ½ packed cup roasted red peppers*; 2 tablespoons freshly squeezed lime juice; 1½ cooked or canned black beans, drained and rinsed; 1½ cooked or canned black beans, drained and rinsed

Preparation info

Makes
2 cups

Difficulty
Easy

Appears in

The Plant-Based Cookbook

By Ashley Madden

Published 2021

About

Red peppers are transformed when they’re roasted! They give this black bean hummus a smoky and smooth taste. I like to mix this into warm grains or serve with whole-grain crackers and veggies as a snack or appetizer.

Ingredients

1½ cooked or canned black beans, drained and rinsed
½ packed cup roasted red peppers*

Starter
Sauce
Gluten-free
Vegan

Method

Preparation

Add the black beans, roasted red peppers, lime juice, minced onion, garlic powder, cumin, chili powder, salt, red pepper flakes, and chilis in adobo (if using) to a blender or food processor and blend/process until well combined. Add water, 1 tablespoon at a time, to reach your desired consistency. Scrape down the sides to incorporate all ingredients a