Hummus with Chipotle Black Beans and Tomato Salsa
- Makes4-6 servings
- Cook Time45 minutes
- 2
Family-owned Shlomo & Doron in Tel Aviv’s Yemenite Quarter is famous for its hummus, both classic and unconventional. The eatery’s Mexican-inspired hummus—complete with black-bean, salsa and tortilla chip toppings—inspired us to make our own version at home. For ease, we use canned chickpeas to make the hummus base, but first we simmer them with a little baking soda, which softens the legumes along with their skins so they break down into a perfectly smooth puree. Processing the chickpeas while warm for a full three minutes also helps achieve the finest, silkiest consistency. The hummus is topped with a black bean puree made subtly smoky and spicy by the addition of chipotle chili in adobo sauce, followed by a fresh tomato salsa and crushed tortilla chips for texture. Serve with warmed flatbread and, if you like, with additional tortilla chips.
Don’t forget to reserve some of the liquid from the chickpeas and black beans before draining. You’ll need 2 cups and 2 tablespoons, respectively. Also, don’t rinse the chickpeas and black beans after draining. The residual liquid gives the purees a smoother, silkier consistency.
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