For the sake of full disclosure, I want y’all to know that I put ketchup in this hummus.
Wait, don’t go anywhere. I can explain.
So. I was recently contacted by Sir Kensington’s Gourmet Scooping Ketchup, asking if I’d be interested in reviewing their ketchup. Now, truth be told, ketchup doesn’t usually get my motor revving. I enjoy it. I keep it in the house. It’s there on the refrigerator door, the half-full squeeze bottle rattling amongst the mustard and mayo. I just don’t let it live in my head rent-free, like Biscoff. Or cookies. Or cake. Or chocolate. You get the idea.
But I’m all about the willing suspension of disbelief. And freebies. I received both the original and spicy ketchups and immediately got to tasting. As I spooned a small dollop of each onto my plate, I noticed the thick tomato-y texture of it. It was almost a novelty. And then I realized that, uh, ketchup is made from tomato and how is it a novelty? Maybe I should think about dumping that squeeze bottle stuff from my refrigerator. . . .
As far as taste, this doesn’t taste like that squeeze bottle stuff either. These ketchups taste like tomato, real tomato. The flavor is so fresh that they almost remind me of a pasta sauce, with the spicy version holding a smokey, warm tang. Me likes.
Me likes, also, the fact that these are all-natural with real tomato puree, agave nectar, apple cider vinegar, and real spices instead of “flavorings.” Of course, you’ll pay for that – at an average of $9 per jar, this ketchup isn’t cheap. But, if you’re like me and use ketchup sparingly, not to just drown out all the other flavors in your food, the extra expense may be worth it.
Especially if you’re going to put ketchup in your hummus.
See, when I tasted the spicy ketchup, I was all “Oooh yeah, humdiggity, that’s good!” It was like ketchup with a salsa twist. And that made me think of black beans. And I remembered that I was out of hummus. And I decided that I shall MAKE hummus, with black beans AND ketchup. Just like that.
And it works. It’s adds a little bit of depth, a little bit of heat. It lowers the fat content of the hummus, too, since I subbed the ketchup in for some of the oil.
Which leaves me a few extra calories for Biscoff, cookies, cake, or chocolate. And that, my friends, is always a ba-ba-bonus.
Smokey Black Bean Hummus
1 can (15-ounce) black beans, rinsed and drained
2 tablespoons fresh lime juice
1 garlic clove
1 tablespoon almond butter
2 tablespoons Sir Kensington’s Spicy Ketchup (or salsa)
1 tablespoon olive oil
2 tablespoons water
1/2 teaspoon salt
1/2 teaspoon cumin
1/4 teaspoon coriander
1/4 teaspoon smoked paprika
Combine all the ingredients in the bowl of a food processor and process until smooth and fluffy, approximately 3 minutes. Allow the hummus to chill at least 30 minutes before serving.
Serves 6-8 as an appetizer
Disclosure : All the opinions expressed here are 100% my own. While products were provided to me for sampling, Sir Kensington did not compensate me for this review.Pin It