When I don’t know what to make, I usually turn to a hummus bowl. The hummus in this bowl isn’t technically a hummus because it’s made with black beans instead of garbanzos and lime juice instead of lemon. But every other element of hummus is there – garlic, tahini and olive oil. Cumin is a standard in my hummus and I use it for this too, and then I add my trusty chipotle powder for a kick. The toppings for this bowl are a mix of fresh and cooked veggies. A simple salad of bell pepper and lettuce for the fresh, and sauteed onion and corn for the cooked. Everything comes together for a flavor and texture explosion – i feel like i say that a lot but that’s usually my goal whenever I cook.
Tex Mex “Hummus” Bowls
2 ears corn, kernels removed
1 large red onion, medium-sliced
sea salt, fine grain
1 large sweet bell peppers, small diced
1 large heart of romaine, shredded or finely chopped
1 teaspoon red wine or white wine vinegar
2 14-oz cans black beans, liquid reserved, drained/rinsed
1/4 cup tahini
2-3 cloves garlic, peeled and roughly chopped
1.5 teaspoons ground cumin
1/4 teaspoon chipotle powder*
1/4 cup fresh lime juice (2-3 limes)
4 pita breads or servings of dipping bread
For the hummus, blend all ingredients together in a food processor with 1/4 cup of the reserved liquid and 2 tablespoons olive oil until smooth. Add more reserved bean liquid to achieve desired consistency. I like it on the thinner side. Refrigerate until ready to eat.
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add sliced onion and 1/2 teaspoons salt. Stir to combine then cook for 6-8 minutes. Stir occasionally, allowing for browning. Add a splash of water to pan to deglaze. Add corn kernels and cook for another 3-4 minutes or until corn is starting to brown. Deglaze pan with water if needed, cook until water is evaporated.
Just before serving, toss lettuce and bell pepper with 1 teaspoon olive oil and 1 teaspoons vinegar. Season with a couple pinches salt. Heat pita or bread until warm and soft. Divide hummus, sauteed veggies and salad into 4 low-sided bowls. Serve with warm bread and a spoon.