World's Creamiest Hummus: Spicy Chipotle Plantain Hummus.

Before you go running away (yes, this is quite a strange combo...), hear me out. Hummus is good. Plantains are good. Spicy is good. Combine them all?! Yummmmmmoooooo. And yes-my secret ingredient for lusciously creamy hummus is none other than the glorious plantain.  I LOVE plantains. So incredibly versatile, nutritious, and yummy. When blended, plantains get ridiculously creamy and smooth. Give this hummus a go--you'll be glad you did!

      Spicy Chipotle Plantain Hummus. 

       Creamy. Delicious. NOMS. 

Spicy Chipotle Plantain Hummus; Vegan, Gluten-free. Serves one. 

Ingredients

1. 3/4 c canned chickpeas, drained and rinsed

2. 3 oz. peeled ripe plantain (about 1/4 of a medium; or approx. a 3" slice)

3. Onion and garlic powders, 1/8 tsp each

4. 1/8-1/4 tsp chipotle powder (to taste...depending on your heat preferences!)

5. Cilantro for garnish

Method

1. Combine all ingredients (EXCEPT cilantro) in your mini food processor and blend until super smooth. I added about 1 T water to get things moving. Serve into bowl and garnish with cilantro. Enjoy with raw veggies, pita chips, or tortillas. 

Black Bean Plantain Soup.

Plantains are without a doubt very yummy. But often I struggle with what to do with them when I buy them. This soup was one of those "I really need to use this  *insert food item here* so let's just make some soup out of it" recipes. But hey, the simplest recipes are sometimes the best, am I right?!

            Black Bean Plantain Soup. 

Black Bean Plantain Soup; Vegan, Gluten-free. Serves one. 

Ingredients

1. 3/4 cup canned black beans, drained and rinsed

2. 4 oz. plantain, sliced and chopped

3. 1 cup unsweetened vanilla almond milk

4. 1/4 tsp cinnamon

5. Dash of cumin

6. 2 tsp minced ginger, minced

7. 3 cups fresh spinach leaves

Method

1. In a small soup pot, warm your almond milk along with the fresh ginger over medium heat. Do not boil. 

2. When warm, add cinnamon and cumin. Stir and cook about 5 minutes. 

3. Add black beans and plantain and stir. Cook 10 minutes. 

4. Remove from heat and stir in spinach leaves. Let sit about 3 minutes and pour into bowl to serve. Enjoy!