The award for easiest appetizer goes to this Sweet and Spicy Black Bean Hummus. Bid farewell to chickpeas as this hummus gets it’s gorgeous earthy color and flavor from pantry staple black beans. All of the ingredients take a whirl in a the bowl of a food processor and emerge as a smooth and creamy hummus ready to enjoy in just 10 minutes.
Although Christmas may have come and gone, our living room is still littered with piles of opened gifts. Today was spent with everyone enjoying their new toys which meant lots of Lego building projects and the construction of a Hot Wheels garage that’s nearly as long as the room itself. No wonder Santa opted to bring our three year-old another gift and left this one for mama and daddy to provide as I haven’t a clue how it would’ve fit on his sleigh!
And now our thoughts are shifting to the new year which is just days away. That also means I’m thinking of appetizers and what we’ll be noshing on New Year’s Eve. We tend to enjoy the evening at home as a family with a dinner consisting of all of our favorite appetizers. A definite hit with our menagerie! You’re sure to find Mini Cheese and Onion Pastries, Chili Garlic Meatballs and Creamy Baked Double Cheese and Spinach Dip on our menu, but we’re also adding a few new apps to our spread as well.
The award for easiest new appetizer goes to this Sweet and Spicy Black Bean Hummus. Bid farewell to 2015 and to chickpeas as well as this hummus gets it’s gorgeous earthy color and flavor from pantry staple black beans. All of the ingredients take a whirl in a the bowl of a food processor and emerge as a smooth and creamy hummus ready to enjoy with your choice of dippers. My personal favorite? Tortilla chips. I love the southwest flair that garlic, lime juice, cumin and chili powder lend to this appetizer.
Although a few dashes of hot sauce adds a bit of heat to this hummus, you’ll never guess what lends it’s sweet flavor to this appetizer. Give up? It’s Robert Rothschild Farm’s Hot Pepper Raspberry Preserves. I told you you wouldn’t guess! Ripe raspberries get a jolt when blended with spicy red chili peppers. Sweet paired with heat is a winning combination in my book and the addition of preserves to this hummus is definitely a winning combination.
This Sweet and Spicy Black Bean Hummus is sure to disappear quickly when put in front of your family and friends. They’ll be polite and agree to just a taste and will soon find themselves reaching for just one more bite. Chip after laden filled tortilla chip. We’ll keep the fact that it took less than 10 minutes to prepare between you and me.
I’m thrilled to be partnering with my friends at Robert Rothschild Farm again in 2016 to bring you even more delicious recipes featuring their amazing products. To celebrate, we’re giving away five of the products I’ve featured in recipes the past 12 months, including:
- Hot Pepper Raspberry Preserves featured in this recipe
- Roasted Pineapple & Habanero Sauce highlighted in my Pineapple and Habanero and Slow Cooker Pulled Pork
- Pineapple Coconut Mango Tequila Sauce used in my Foil Packet Pineapple Coconut Chicken
- Smoky Fig and Roasted Garlic Spread featured in my Roasted Potatoes with Figs and Proscuitto
- Dark Chocolate Dessert Topping spotlighted in my Dark Chocolate Brownie Pecan Pie
To enter to win, please see the giveaway entry form below:
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I was compensated by Robert Rothschild Farm to create a recipe featuring their product. As always, all thoughts and opinions are my own. Thank you for supporting this sponsor that allows me the opportunity to create content, such as this, for Melanie Makes.