That seems to have happened with my beloved Engine 2 Spicy Black Bean Hummus. The Engine 2 product line is exclusive to Whole Foods and I have been buying it regularly. On my last few visits to the new Sarasota store, I have found the black bean variety missing from the shelf. I did ask once if t was discontinued, and the employee said “is there a space for it?” And I replied that I had no idea…thinking to myself, I don’t stock the shelf, shouldn’t YOU know that?
Which all brings me to today. My first foray into re-creating the Spicy Black Bean Hummus. I searched online for some recipes, but most have added oil or tahini and jalapeño. Following the whole foods, plant based style of eating, I avoid adding any oils to my food. I also didn’t have any jalapeños and I wanted to make this TODAY!
I started with a can of black beans, rinsed and drained. I dumped those into my food processor, along with 2 cloves of peeled garlic, 1/2 t. of cayenne pepper, 1 T. of chili powder and 2 t. of cumin. I blended that well, and then added 2 T of toasted sesame seeds (to try to mimic the tahini flavor). I also added some vegetable broth to make it creamy. I started with 2 tablespoons, but in the end, my total was probably 5 tablespoons. That is totally a texture preference. I blended well again in the processor, scraped the sides and adjusted the seasonings to my taste. You can certainly adjust the seasonings to make it more or less spicy. Next time, I may try to add in some Cholula sauce or maybe add to it when serving.
The verdict—–maybe not exactly like the Engine 2 version, but a pretty good substitute. I’m not giving up on you, Whole Foods. I’ll keep checking my store for a re-stock.
I hope you give this a try. Let me know in the comments what you think.
See you next time in the kitchen,