If you thought hummus was just for chick peas, think again! I discovered the joys of black bean hummus recently when I got a hankering for hummus, but didn’t have any chick peas in the pantry. I love unexpected discoveries like this.
A little back story: I’ve been on a hummus craze for about six months. I just can’t get enough of it. I’m eating it almost every day for lunch. So I was actually excited for a little change of pace. The black bean hummus is a little richer, and has more of a Tex-Mex taste to it. I ate it in a variety of ways, but one of my favorite was spread on summer squash with spinach and tomato. It was a great end of summer treat! I think the black bean hummus is going to become a winter favorite for me.
Recipe: Black Bean Hummus
Summary: a rich, earthy spin on traditional hummus
- Juice of one lemon (about 2 Tbs)
- 2 Tbs tahini
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1 (15-ounce) can black beans, drained and rinsed (reserve the liquid to thin the black bean hummus as needed)
- 1 small jalapeño pepper, chopped (about 2 tablespoons)
- 1/4 tsp cayenne pepper
- 2 teaspoons extra-virgin olive oil
- freshly ground pepper
- Add all ingredients for the black bean hummus to a food processor and process using the S blade until smooth.
- Add some of the reserved black bean liquid if you need to smooth it out a bit.
- Add more salt, pepper or spices as needed.
Preparation time: 5 minute(s)
Diet type: Vegetarian