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Playing How To Make Smoky Black Bean Hummus By Chef Ryan Scott

A few southwestern pantry staples + a food processor can transform canned black beans into a spicy, smoky hummus. 

"Charcuterie boards are no longer just for meat and cheese, and BIG is in," Ryan says. "Take your dinner party to the next level with this grazing table. Ditch the bowls and serving utensils and dive in! To get started, get a very large board or make a mosaic using a bunch of smaller cutting boards. If you want to get really fancy, cover your table with plastic wrap and then line it with butcher paper and fill ‘er up! I like to break my board into 'sections', pairing each hummus with some complimentary accoutrements. Feel free to bulk up your board with your favorite cheeses, meats, fruits, veggies and nuts. The only rule? Go to town!"

Ryan likes to pair this hummus with his Onion Pita Chips and Manchego cheese. 

For more of Ryan's favorite hummus board recipes, check out his Roasted Butternut Squash & Garlic Hummus, Everything Bagel Hummus and Salt & Vinegar Waffle Fries.

Ingredients
  • One 15.5-ounce can black beans, rinsed and drained
  • ¼ cup lightly-packed fresh cilantro leaves, plus more for garnish
  • 2 tablespoons canned fire-roasted diced green chiles
  • 2 tablespoons extra-virgin olive oil, plus more for garnish
  • 1 teaspoon lime zest
  • 2 tablespoons lime juice
  • 1 large chipotle pepper in adobo
  • 1 teaspoon kosher salt
Yield
Serves: Makes about 2 cups
Preparation

In a food processor, combine ingredients and blend, scraping down the sides with a rubber spatula as needed, until smooth. 

To serve, place hummus in a bowl or pile onto a charcuterie board. Use a spoon to make swirls in the hummus. Drizzle with olive oil and garnish with cilantro.