Spicy Black Bean Hummus and Plantain Chips


This recipe came out of a Mexican Feast at the Mansion, and all the roomies helped throw it together. My roommate showed me some tips on how to make plaintain chips that perfect crispiness and I decided I wanted some awesome dip to pair with them. If you do not have a food processor by now, I seriously urge you to snag one. You will be making hummus like nobodies business.

Spicy Black Bean Hummus

1 can black bean, drained

1 can garbanzo(chick peas) beans, drained

1/2 cup olive oil

1/2 jalapeno, seeds removed

1/2 teaspoon chili powder

1/4 teaspoon red pepper flakes

Salt & Pepper to taste

In a food processor, combine all ingredients (except olive oil) and pulse until combined. Blend for about 5 minutes while slowly adding the olive oil. Enjoy!

Plantain Chips

3-5 Plantains, husked and sliced

3 cups water

1 tablespoon salt

3 cups oil for frying

Seasoning to taste

Combine water and salt. Preheat oil in a large, deep skillet over high heat. Prepare plantains, when finished slicing them, drop in water bowl (the salt will help drain the moisture out of them and help them crisp up when frying). Fry the pieces until browned and tender and then place them on a paper towel to drain excess oil.