No reviews yet

Hummus Belizean-Style

At a Glance

Prep: 15 minutes
Total: 15 minutes
Servings: 2 cups

Dietary

Vegan
Vegetarian

Allergens

Sesame

Adapted from a recipe in the cookbook 'Flavors of Belize'. Belize has a small Arab/Lebanese population and it has contributed to and influenced Belize's melting pot cuisine. Black beans or garbanzo beans can replace the kidney beans if desired. Note: the food.com site does not recognize the ingredient 'recado rojo'. You will need a half teaspoon of it for this recipe.

Hands-Free Mode Keep screen awake while cooking.

Hands-Free Mode Off

Equipment

Food processor, serving bowl

Ingredients

1 1/2 cups freshly cooked light red kidney beans (save some of the cooking liquid)
3 tablespoons tahini
2 tablespoons fresh lime juice (to taste)
2 garlic cloves
salt, to taste
1/2 tablespoon coconut oil (or a little more just enough for a hint of coconut)
1 tablespoon olive oil
fresh cilantro (optional)

Instructions

Note: read the recipe introduction first before you start to prep the hummus.
Place the beans, 2 tablespoons bean cooking liquid, tahini, lime juice, recado rojo, garlic, salt, coconut oil and about 1/4 cup bean cooking liquid in a food processor.
Blend until smooth. Add more bean liquid if necessary and to desired consistency.
Transfer to a serving bowl. Drizzle with the olive oil. Can garnish with cilantro, too if desired.

Reviews, cook notes, and substitutions

No member notes yet. Public visitors can read notes here once members share them.