get a buzz, cook like the pros.

i love to sneak alcohol into my recipes at any chance possible. a shot of tequila is a great way to add some tang to a southwestern-charged black bean dip.

this recipe is INCREDIBLY simple to make: combine ingredients in a food processor, power on, drizzle oil, garnish and serve - that being said, i recommend 1-2 (dozen?) shots of tequila taken internally prior to attempting this dish.

Borracho Black Bean Hummus
yeild 1 pt

1 (15 oz) can of black beans, drained and rinsed
2 cloves of garlic, minced
1 jalapeno pepper, seeded and minced (optional)
2 TBS tahini
1 tsp ground cumin
1 tsp ground coriander
½ tsp chipotle powder
1-2 TBS tequila!
½ cup olive oil
2 limes, juiced
1 tsp salt

1 cup cilantro, chopped
lime-pepper to garnish

1. combine all ingredients EXCEPT olive oil in the work bowl of a food processor. power on. slowly add olive oil in a steady steam until desired consistency is reached (yummycreamy).



2. taste and adjust for flavor, adding more salt, lime juice or tequila as desired. garnish with freshly chopped cilantro, some lime-pepper and a drizzle of your favorite olive oil and serve -- that's it!



want to take this recipe to the next level? add some depth with an aromatic pepper and onion medley:

pepper & onion medley (optional)

3 cloves garlic
½ red onion, chopped
1 poblano pepper, roasted, peeled, seeded and diced

1. saute the onion and whole garlic cloves in some canola oil over medium heat until well caramelized. click for video

2. roast poblano pepper, whichever way you best see fit. i roast my peppers right over the burner on the stove. click for video

3a. add medley to the food processor along with the rest of the ingredients in step 1 of the hummus recipe and proceed as instructed.
-or-
3b. finely chop the medley and ad it to the finished dip as a garnish -- chunky style anyone??

© 2008 c. c. villani @ "mission: insatiable" - http://missioninsatiable.blogspot.com/