Recipe courtesy of Tia Keenan

Black Bean Hummus and Gouda Grilled Cheese

  • Level: Easy
  • Total: 35 min
  • Prep: 20 min
  • Cook: 15 min
  • Yield: 1 sandwich
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1 tablespoon guava jam

Two 3/4-inch slices brioche bread

1 tablespoon Black Bean Hummus, recipe follows

5 slices Pickled Jalapenos, recipe follows

2 1/2 ounces gouda cheese (sliced or shredded)

1 1/2 teaspoons clarified butter

Black Bean Hummus:

Two 15-ounce cans black beans, drained and rinsed

1/2 cup lime juice

1/3 cup tahini paste

1 tablespoon ground cumin

2 cloves garlic, peeled

Extra-virgin olive oil

Salt and freshly ground black pepper

Pickled Jalapenos:

2 pounds jalapenos

5 cups apple cider vinegar

6 tablespoons kosher salt

6 tablespoons granulated sugar

4 tablespoons whole coriander seeds

4 tablespoons black peppercorns

6 cloves garlic, peeled

4 bay leaves


  1. Preheat the oven to 500 degrees F. 
  2. Smear the guava jam on 1 slice of brioche, and the Black Bean Hummus on the other slice. Be sure to cover the surface entirely to ensure the bread does not burn while in the oven. Place the Pickled Jalapeno slices on one side, and divide the cheese over both halves. Place cheese-side-up in the oven for 5 minutes. 
  3. Remove from the oven and place the halves together. Pat half the butter on one side of the sandwich and griddle it on medium heat until nicely browned. Repeat on the opposite side. Let the sandwich cool for about 30 seconds to set, and then slice in half.

Black Bean Hummus:

  1. Puree the black beans, lime juice, tahini paste, cumin and garlic in a food processor. Add extra-virgin olive oil as needed until the hummus is creamy. Season with salt and pepper. 

Pickled Jalapenos:

  1. Using gloves to protect your hands, slice the jalapenos width-wise in 1/4-inch rounds. Set aside in a large container. Combine the vinegar, salt, sugar, coriander seeds, peppercorns, garlic and bay leaves in a large saucepan and bring to a boil over high heat. Once the brine has boiled, reduce the heat and simmer for 5 minutes. Remove from the heat and pour over the sliced jalapenos. Let cool, and then refrigerate.

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