21 February 2011

No Meat Zone Recipes: JL's Spicy Red Vegan Humus


JL’s Spicy Red Humus

Makes 2 cups (approximately)

*2 c kidney beans, cooked (I soaked the beans over night with a Kombu strip and then cooked them in the pressure cooker with 2 cloves of garlic, 1T olive oil and a bay leaf)
*1/2 cup sun-dried tomato (soaked for 1 hour), diced
*1 jalapeno, seeded and diced
*6 or so jalapeno seeds
* 3 cloves of garlic, minced
*Juice of half a lime
*1/2 t taco seasoning
*1/4 cup of olive oil + 2 T olive oil
*1/2 t sea salt (to taste)

Place all ingredients, except the olive oil and sea salt, in the food processor (use S blade). Begin pulsing the ingredients, adding olive oil from the top until you reach desired consistency (I began with 1/4 cup and needed two more tablespoons). Salt to taste.

JL | @JLgoesvegan
Post-40 JL became a marathoner and triathlete, changed careers and transitioned from vegetarian to vegan. She now blogs about vegan cooking (and wine!) and fitness. JL is a community college administrator and teaches nonprofit management at a local university. Follow JL on her blog and Facebook.

Photo credit:JL