If you made yesterday’s spicy black bean chipotle hummus, you might be wondering what to do with the leftovers (if there are any!). Here’s a simple, quick and delicious gourmet vegan dish you can make in under 10 minutes.
With pita, I’ll keep it in the freezer and when I’m ready to use it, I’ll use tongs to toast it over an open flame on my stove top. Otherwise, I’d forget I even had it and let it all go stale (it happens too often).
What you will need:
mini pita rounds spicy black bean chipotle hummus
kale (i used red kale because it’s so darn pretty)
earth balance buttery spread for sauteing (or olive oil)
Clean and remove stems from shiitake mushrooms. In medium size pan, heat earth balance on a medium/low heat and add shiitake mushrooms. Cook for about 8 minutes, flipping them halfway through. Toast pita on the stove top and spread the chipotle black bean hummus on it, then layer the shiitake mushrooms, red onion, kale and cucumber on top. Great to share with friends or have as a meal all to yourself.
This recipe for black bean chipotle hummus is SPICY, so it’s not a recipe for the weak! Sweet bell peppers and cucumber “chips” complement and tone down the heat of this dish. They’re also a great alternative to pita (which, of course, is great with this hummus, too).
Here’s what you will need:
food processor or blender
1 can of black beans drained and rinsed
1 can of garbanzo beans drained and rinsed
1 jarred sweet roasted red pepper
1 garlic clove
3 oz canned chipotle pepper in adobo sauce
2 tbs tahini
1 1/2 tbs extra virgin olive oil
juice of half of a lime
a large pinch of fresh cilantro
a pinch of sea salt
sweet bell peppers
In food processor, combine all ingredients and blend until smooth. Pour into bowls and serve.
This salad packs a whole lot of flavor with hummus and balsamic vinegar as the dressing. I used mostly organic, locally grown veggies for this salad for the best flavor (and the least amount of chemical pesticides!)
What you will need:
Chick peas (canned is fine)
Hummus (i used red pepper hummus)
Whole, fresh basil leaves
Mixed baby greens (i went with kale, swiss chard, arugula, and spinach)
Olive oil (optional, but not necessary. the hummus will have a lot of oil in it)
Start by slicing your cucumber and tomato, then layering your plate with baby mixed greens and basil. Add your cucumber, tomato, chick peas and goat cheese. Then add hummus and drizzle with balsamic vinegar and you’re done!
This salad is also great with red onion and all sorts of other fresh herbs mixed in. I used what I had on hand today and it turned out great.