Tepary Bean Hummus

This plant-based dip provides protein and fiber to support steady energy and satiety. Lemon, cumin, and Calabrian pepper add bright, savory flavors, while lemon olive oil creates a smooth, balanced texture. Enjoy it as a snack or appetizer with vegetables, pita chips, or seeded crackers. 

INGREDIENTS 

1/4 cup tepary beans 

2 cups water 

1 clove garlic 

1/4 teaspoon cumin 

1/4 teaspoon salt 

1/4 teaspoon lemon zest 

1-1/2 teaspoons lemon olive oil 

2 tablespoons lemon juice 

1/4 Calabrian pepper in oil 

INSTRUCTIONS

1. Place tepary beans in a bowl and cover with water. Soak overnight. 

2. Drain soaked beans and transfer to a pot. Cover with fresh water and bring to a boil. Reduce heat to a simmer and cook for 1–1/2 to 2 hours, or until beans are completely tender. Add more water as needed to keep beans covered. 

3. Transfer cooked beans and their cooking liquid to a shallow dish and refrigerate until fully cooled. Cooling beans in their liquid helps create a creamier texture. 

4. Drain cooled beans and add to a food processor with garlic, cumin, salt, lemon zest, lemon olive oil, lemon juice, and Calabrian pepper. 

5. Blend until completely smooth. 

NOTES 

1. Tepary Beans: Tepary beans are small, drought-tolerant beans native to the American Southwest and Northern Mexico and have long been cultivated by Indigenous communities. They have a nutty, earthy flavor and a creamy texture that works well in dips, salads, and stews.