Adobo Hummus

*Guest post by Aymara Lucero (@concernedcook)*

In Argentina, we don't really eat beans as a main part of our meals like many other South American cultures; however, I recall growing up eating lentils, garbanzos, and many types of beans cooked in different ways. And I love them. I created this recipe for a variety of reasons: It's accessible to many people and affordable during COVID-19, it's very simple to make (even if you just have a fork), it's a pure plant-based protein, it's flavorful, it can be re-created with any other beans in the pantry, AND the ingredients have a good shelf life so they won't contribute to food waste. 

Now, let's get cooking! 

~ HUMMUS CON ADOBO ~

Ingredients:

  • 1 can of cannellini beans (15 oz) (alt: soaked then cooked!)
  • 1 tsp of Loisa Organic Adobo
  • 1/4 cup tahini
  • 1/4 cup lemon juice
  • 1 Tbsp of extra virgin olive oil
  • 2 tsp of minced garlic

Instructions:

  1. In an immersion blender or food processor, place beans, Loisa Organic Adobo, extra virgin olive oil, tahini, lemon juice, and minced garlic.
  2. Blend until smooth and creamy. Add water for a thinner consistency. Serve drizzled with a few drops of extra virgin olive oil and accompanied by vegetables, mariquitas plantain chips, or pita chips.

A little bit about Aymara Lucero

In 2012, Aymara Lucero began Concerned Cook, which teaches simple original recipes, healthy habits, food facts, and sustainability tips. Besides offering marketing support for restaurants & food products, Concerned Cook tells South Florida stories, teaches communities how to support local establishments, and emphasizes culinary cultural education. Aymara is also a corporate restaurant marketing professional and passionate about consumer psychology and the hospitality experience.

You can find Aymara on Instagram at @concernedcook!

 

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