Baked Bean Hummus

I've made this easy twist on hummus time and time again with rave reviews. It's ridiculously easy, has a beautiful slightly sweet, slightly spicy note and is a perfect dipper for game day, picnics, barbecues or any gathering.


Such a wonderful twist on traditional hummus, it's surprises people all the time. 

Baked Bean Hummus

1 16 oz can baked beans, drained (I look for the lowest sugar variety I can find to ensure the hummus isn’t too sweet and one with no pork in it.  Bush’s has a great option as does Walnut Acres)
2 T tahini
1 T mustard, either grainy or yellow
1 garlic clove, peeled
8-10 dashes chipotle hot sauce…or more if you like it hotter (I like Cholula)
pinch salt
Aleppo chili flake, or regular chili flake to sprinkle on top for serving


Place all ingredients but  chili flake into a food processor or heavy duty blender and process until smooth.  Scoop out into a serving bowl and sprinkle with chili flake.


Great served with pork rinds, cocktail weiners or tortilla chips.  Get creative with your dippers.

Aleppo chili flake is special.  It's both florally and smoky, yet not as hot as the chili flakes we typically use so a great introduction to subdued, flavorful heat.