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

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*

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