Chipotle Black Bean Hummus

Morita chiles are red, fully mature Chipotles. This gives them a unique, medium – hot smokey flavor which is popular in many Southwestern dishes. These can be added to sauces (including Mole) to add smokey flavor and maintain the red color of the sauces. These peppers are about 2-4 inches in length, 1 inch in width, and have a deep brick reddish brown color. The word Chipotle translated to smoked chile. Consider the Chipotle a 6.5 on a scale of 1-10 (10 being the hottest). Scoville heat units 7,000-25,000.

Suggested Use:
Use Morita in enchilada sauces, chili, stews, barbecue ribs, and corn bread. Their smoky quality combines well with poultry, meats and fall squash.

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2 cans of black beans, rinsed and drained
1/3 cup of cilantro, packed
1 green bell pepper chopped
1 lime, juiced
2 chipotle peppers
2 garlic cloves
1 tablespoon ground cumin
1 teaspoon salt
4 tablespoons tahini
1 teaspoon honey


Makes: 3 cups
Total Time: 10 minutes

Add all ingredients to a food processor or blender and blend/process for about one minute. Top with chopped tomatoes, more cilantro, sour cream, shredded cheese or serve plain with chips, cut veggies, pita bread, or whatever your little heart desires for dipping. I prefer tortilla chips, but usually reach for the celery sticks for the sake of my waistline. Store in fridge for up to a week.

Adapted from