Test Kitchen: Bush’s Hummus Made Easy

I tried a new product today that I’d like to share a quick review on. If you’ve followed my blog, you’ll know that I typically bake or cook from scratch. In fact, I don’t often use canned beans. If I have my act together from a planning point of view, I will soak and cook ahead dried beans when I need them for a recipe.

Last month I attended the Blogher conference here in LA, and the Bush brand was one of the conference sponsors. I have not received any compensation from the company related to this post other than a $1 off coupon that I forgot to take to the store with me. I decided to try Bush’s Hummus Made Easy as I have not up until now found a black bean hummus recipe that I like. I have several recipes for the traditional chickpea based spread so I wasn’t particularly interested in the two other varieties – Classic and Roasted Red Pepper.

All that is needed is one pouch of the Southwest Black Bean Hummus Made Easy mix which is basically a mixture of tahini, olive oil, lime juice and southwestern spices as well as one 15 ounce can of black beans. I used the standard black beans, not the pre-seasoned or low sodium varieties. img_0122You can prepare the hummus using either a blender or food processor. My Vitamix makes great hummus, but I decided to use my food processor as it is a little easier to scoop the finished mixture out of the larger work bowl. This hummus is super easy to make and was nicely seasoned with a little kick. I drizzled the finished mixture with a bit extra virgin olive oil, and garnished with a bit of freshly chopped red bell pepper, cilantro, and red onion. Naturally you can serve with crudités or pita, but I also enjoy hummus with my favorite Snack Factory “Everything” flavor pretzel crips. The hummus turned out yummy and I’d certainly make it again.


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