This is a fusion of harissa and hummus. Two of my favorite purees.

I tried to keep it pretty clean and not cloud the flavors with too many ingredients.

It's a little spicy. It's got some African, some Middle Eastern and some Spanish notes. 

1 medium red bell pepper, diced
1 jalapeno, diced
3 cloves garlic, sliced
1 can dark red kidney beans, rinsed
1 tbl olive oil
2 tbls red wine vinegar
1 tbl caraway seeds
2 tsps Aleppo pepper flakes
1 tsp cayenne
1 tsp black pepper
2 tbls salt

First, cook down the peppers with the salt. They'll release a lot of water and soften after 5 minutes or so.

Add oil, Aleppo, cayenne, black pepper, caraway and garlic. Continue simmering over medium heat for 10 more minutes. 

Add kidney beans, vinegar and pepper mixture to the food processor. Puree. 



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