I’m partnering with Bush Brothers for this post, but all the opinions are mine. Good thing for Bush’s, because I loved this stuff!
I never met a hummus I didn’t like. I’m sure there’s one out there somewhere, but I just haven’t found it.
One of my favorite things on earth – garlic – is one of the key ingredients, so you’d think I would be an old pro at making hummus. I had never tried until recently, though. Why?
I live in a small town. Who would imagine I could find tahini just by browsing the aisles of my local supermarket? Not me!
Lucky for me (and you), Bush’s has a workaround for that:
YOU HAD ME AT GARLIC
With any of the three varieties of Bush’s Hummus Made Easy® – Classic, Roasted Red Pepper and Southwest Black Bean (all found in the bean section at Walmart) – you can fancy it up or party down with it, and all you have to do is open a can of beans, add a packet of the Hummus mix and puree them until smooth. All the ingredients (tahini – and garlic – included) are right there in the foil pouch ($1.97 at my Walmart).
I experimented with all three flavors and came up with some creative ways to prepare and serve, but the point is that Bush’s has made it super-duper easy … and delicious!
Confession: I was tempted to add a little extra garlic to each, but that’s because I have a screw loose when it comes to garlic. One of my favorite mottos is, “There’s no such thing as too much garlic.” My husband disagrees, and most normal people would enjoy the Bush’s products just fine with no added garlic.
I got so inspired with this product, I talked my mom into making a silent movie with me. Check it out:
The first Hummus Made Easy flavor I tried was the Classic. All it took was a can of Bush’s garbanzo beans (some people call ’em chickpeas) and a pouch of the Classic. But then I got a creative (OK, I stole the idea from Bush’s website) and added a couple of tablespoons of blue cheese. Well, my friends, that put an already delicious batch of hummus over the top.
The best part? The natural ingredients, with no preservatives. (The only thing I would’ve left out if making these dips from scratch is the sugar; I don’t find it necessary.)
I served it (who am I kidding – I didn’t’ serve it; I stood at the sink and snarfed it down) with vegetables: fresh asparagus spears (blanched) cucumbers, celery and carrots. I can’t think of a crunchy vegetable that wouldn’t go well with it. But I also bought a package of pita pockets, cut them into wedges, brushed them with olive oil and sprinkled them with garlic and sea salt, then baked them until crisp.
I couldn’t stop there, so I whipped out my Pioneer Woman cookbooks and found a couple of yummy recipes to try with the Southwest Black Bean Hummus Made Easy.
With the Chipotle Chicken Chili, I made a few modifications. You can find Ree’s version here, but this is where we differed:
- I left out the beer. (I was supposed to substitute an equal amount of broth, but I forgot and it was still great. In fact, my husband likes his soups and chilies thick, so it was a win. If you like yours less thick, add 12 ounces of liquid, such as chicken broth, or don’t drain the canned beans.)
- I toned down the spices because Bush’s Southwest Black Bean hummus mix is spicy, and my mom doesn’t like really spicy foods. I used less chili powder and only one chipotle pepper.
- I left out the masa harina. (No need for the extra carbs to thicken the chili; I pureed one can of the beans rather than leaving them whole – in effect, I was using the hummus as an ingredient – and that thickened things up nicely.)
- I used Greek yogurt, rather than sour cream. I’ve been doing that for years (it’s healthier).
So I’m presenting you with my own version of the chili, but click the link above if you want to view The Pioneer Woman’s original recipe. (By the way, most of the dishes in my photos here and on social media are Pioneer Woman’s, and you can buy those beautiful pieces at Walmart, too; that is not the focus of this post, however.)
- 2 tablespoons olive oil
- 1 whole onion, diced
- 4 cloves garlic, minced
- 2 pounds boneless, skinless chicken breasts, diced
- 12 ounces of chicken broth or other liquid (or leave it out if you like chili thick)
- 14-ounce can diced tomatoes
- 1-3 whole chipotle peppers in adobo sauce, minced
- 14-ounce can black beans, pureed with Bush’s Southwest Black Bean Hummus Made Easy
- 14-ounce can pinto beans, drained
- 14-ounce can kidney beans, drained
- 1 tablespoon chili powder
- 1 tablespoon ground cumin
- 1 teaspoon salt
- Greek yogurt, for serving
- Grated sharp Cheddar cheese, for serving
- Cilantro (another one of my all-time faves), for serving
- Heat olive oil in large pot over medium heat, then add onions and garlic. Cook for a few minutes until onions soften. Add chicken, and cook until lightly browned. Add 3/4 of the chicken broth or other liquid (if using), reserving the rest, then cook for a couple of minutes to reduce.
- Add tomatoes, chipotles, beans (including pureed), chili powder, cumin and salt. Stir to combine, then cover pot and cook 1 hour.
- Serve with Greek yogurt, cheese and cilantro.
Update since I first published this post: I took all three versions of Bush’s Hummus Made Easy® (just bowls of hummus with plates of veggies and pita chips) to my church small-group meeting, and even those who “don’t like hummus” positively raved over the dips – all three varieties! One guy even made a point to tell me to pass along that he typically will not eat hummus but loved these dishes.
You can find some of Bush’s creative recipes and inspiration here.