Spicy Red Lentil Chipotle Hummus

Spicy Red Lentil Chipotle Hummus

Happy Valentine’s Day, my loves!

I didn’t really do the Valentine’s recipe thing this year, as you can see. Though at least this hummus is red? Yeah, it’s a stretch.

But before we get to the food, a shout-out to my valentine.

Snowy Engagement Photos

The man who puts up with me for better and for worse, and is so supportive of everything I do. The man who washes the whole sink full of dishes when I am too stressed out to even function. And who just poured me another glass of wine as I type this.

He’s a keeper, and I am so lucky he’s mine!

Poor guy has a super stress case of a valentine this year, but that’s besides the point.

And the point, of course, is this red lentil hummus.

Spicy Red Lentil Chipotle Hummus

Did you know you could make hummus with red lentils? It is super protein-packed, and tastes surprisingly similar to regular hummus, actually. And I’ll be honest, it’s great for when you forget you’re out of chickpeas.

Read the full post >>


Chipotle Black Bean Dip

Chipotle Black Bean Dip | Coffee & Quinoa

Last week, as I was writing Friday’s Bachelor cupcake post, I realized something terrible.

Tonight = Bachelor season premier.

Tonight also = National championship bowl game.

Uhhhhh ohhhhh.

Chipotle Black Bean Dip | Coffee & Quinoa

Let’s just say that this is Nate’s and my first “bowl season” living together. (Did not know that was a phrase until last week.) Sure, we’ve been together for many football seasons, but shit got real once my TV was also his TV.

There is football on ALL THE TIME.

Chipotle Black Bean Dip | Coffee & Quinoa

I actually forced him to watch multiple episodes of Honey Boo Boo on New Year’s Day, just so we could take a break from football. Believe it or not, Honey Boo Boo was a compromise. What we were not doing was watching The Best Exotic Marigold Hotel, which sat on our coffee table for 5 whole nights before I gave up and returned it to Redbox, unwatched.

The Bachelor doesn’t even stand a chance.

Yay football.

OK, I don’t really hate football; it’s just the crazy frequency of games recently. (And don’t even remind me about that March Madness thing coming up…)

One thing that all these bowl games are good for, though, is experimenting with new recipes on unsuspecting taste testers. Enter: a new bean dip!

Chipotle Black Bean Dip | Coffee & Quinoa

There have been many bean dips on here lately, and I’m basically just hoping that you love bean dip and all his hummus cousins as much as I do. This one, made with black beans, is much different than my hummus recipes, and much more appropriate to serve to a living room full of hungry football fans. It tastes like classic football food without having any cheese, has a little kick to it, and is unbelievably quick and easy to make.

Making this bean dip tonight: Mandatory. Making your boyfriend watch The Bachelor instead of the bowl game: Optional.

Chipotle Black Bean Dip | Coffee & Quinoa

Chipotle Black Bean Dip

Serves 6


2 cans low-sodium black beans, rinsed and drained (or 3 cups cooked black beans)

2 Tbsp olive oil

juice of 1 lime

1 vine-ripened tomato, roughly chopped

1 large clove garlic, peeled and roughly chopped

1/4 onion, roughly chopped (I used white, but yellow or red onion would also be good)

2 chipotle chilies from a can of chilies in adobo

1 tsp adobo sauce

1/2 tsp cumin

1/4 tsp kosher salt

chopped cilantro for sprinkling

tortilla chips or veggies for serving


Add all ingredients to a food processor and process until smooth. Transfer to a serving bowl and sprinkle with chopped cilantro. Easy peasy!

This dip keeps in the refrigerator for several days, and will become firmer when cooled.



Lemon Pepper Hummus

lemon pepper hummus | Coffee & Quinoa

Must Love Lemon: that’s the warning that comes with this hummus.

If you aren’t interested, I understand. You can have your hummus plain. But if you’ve ever wanted your hummus to have a bit more kick to it, this lemony, peppery, fluffy and delicious hummus is for you.

lemon pepper hummus | Coffee & Quinoa

This was the first thing I made when I got back from my parents’ house after Christmas. I just couldn’t wait to make it and then the next afternoon when I finally did, I ate so much of it that I called it dinner. It’s good stuff!

If you missed my other recent hummus post, let me summarize quickly: You shouldn’t be afraid of making homemade hummus just because it’s come out badly in the past. I recently learned a trick to making creamy hummus, and it’s super simple: you just blend the tahini, water, and lemon juice before adding the other ingredients. That makes the hummus light and fluffy instead of thick and gunky! It’s magic.

lemon pepper hummus | Coffee & Quinoa

Before we move on to the recipe, there’s something kind of important to mention about the pepper. I used pre-ground black pepper, and I’m pretty sure that the pre-grinding of this pepper happened circa 2004. Oops. I know I really shouldn’t be using old spices… but I kind of inherited Nate’s spice collection (that he inherited from an old roommate who probably inherited it from another old roommate) when we moved in together, and it just seems like a waste to throw out about $50 of Whole Foods spices. I’m “thrifty.” So I’m trying to use them up! But really, 2 tsp of 2004 ground black pepper could equate to like 1 tsp or less of 2013 pepper, especially if it’s freshly ground. So tread lightly and don’t say I didn’t warn you, OK?

Should it bother me that I was possibly in high school when that pepper was ground? Don’t answer that.

Lemon Pepper Hummus

Adapted from my Extra Creamy Hummus


1/2 cup tahini
3/4 cup water
juice of 2 lemons
2 cloves garlic, roughly chopped
zest of 1 lemon (about 5 packed tsp)
3 cups cooked chickpeas (or 2 15-oz cans, rinsed and drained)
1/2 cup olive oil
1/4 tsp salt
2 tsp ground black pepper
1/4 tsp crushed red pepper flakes
veggies or pita for dipping


In a food processor or blender (I used a blender this time), combine the tahini, water, and lemon juice. (You may wish to start with 1/2 cup water and add the rest later if the hummus is too thick.) Blend until tahini is light and fluffy, about 10 seconds. Add in the garlic and lemon zest and blend again until smooth.

Add chickpeas and olive oil, 1/3 at a time, blending until smooth after each addition. If hummus is too thick at any point, add more water or olive oil. Add salt, black pepper (start with 1 tsp if you like), and red pepper flakes and blend until smooth.

Serve with veggies or pita. Will keep in the fridge for several days.


5-10 minutes

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