I wish you could taste this. Blindfolded. I actually had the Husband taste my chili cherry hummus with his eyes closed. He isn’t a fan of this game that I frequently ask him to play, but I did try to ease the suspense by telling him that I was just going to place a rice cracker covered with hummus in his mouth. He had nothing to fear. After he tasted it and declared it to be good, I showed him this bowl.
Yes, it’s pinkish, purple. And for hummus, it looks very strange, but it is delightfully tasty.
It strikes my fancy, because it has one of my favorite flavor combinations, sweet and spicy.
And I really like the combination of these two beans.
Borlotti Beans and Navy Beans
But you could use the traditional garbanzo beans if you’d like.
The magic ingredients in this funky hummus are fresh cherries and chopped serrano chili pepper.
For a creamy, high-protein snack with just a hint of sweet and spicy sassiness, give this hummus a try!
Chili Cherry Hummus
- 1 can borlotti beans
- 1 can navy beans
- 1 c. pitted cherries
- 1/2 serrano chili pepper, chopped
- 1/4 c. chopped parsley
- 1/2 tsp. sea salt
- 1 clove garlic, minced
- 1/2 T. olive oil
1. Drain the 2 cans of beans and rinse them well.
2. Place the beans in food processor with all of the other ingredients. Pulse until creamy, but leave a few chunks.
3. Taste and add more sea salt if needed.
Makes 3 cups
Looks weird, but tastes great on mild veggies like cucumber and simple crackers like rice crackers!
My other hummus recipes that you might enjoy:
- Black Bean Fiesta Dip
- Herby White Bean Dip
- Lemony White Bean Dip
- Parsley Hummus
- Sun-Dried Tomato Hummus
What’s your favorite kind of hummus?
This recipe is linked to:
- Slightly Indulgent Tuesday hosted by Amy of Simply Sugar and Gluten-Free
- Gluten-Free Wednesdays hosted by Linda of Gluten-Free Homemaker