black bean hummus
For Day 2 of “Hip Hip for Hummus Week”, thought we’d branch out past the traditional chickpea to its cousin — the black bean!
I’m happy to say that in a taste-test this past weekend of some experimental hummus recipes, my next-door neighbor, friend, and fellow foodie, Kathleen, voted this one her favorite. (Which, as a total sidenote, I should mention that she is a vegan. And we had the fun realization that nearly all of the hummus recipes this week are vegan-friendly – yay!)
But I definitely agree! Although pureed black beans may not be the loveliest, I guarantee this recipe will surprise you with its delightful flavor! From the fresh cilantro, to the onion, to the cumin and cayenne (which I recommend using) — this is a fresh and savory hummus recipe that will have you coming back for more…and more…and more… :)
Black Bean Hummus
(Adapted from She Wears Many Hats)
- 1 (15 oz.) can black beans, drained
- 3 Tbsp. tahini
- 1/4 cup fresh cilantro, packed
- 1/2 cup onion (yellow or white)
- 2 cloves garlic, peeled and smashed
- 1 Tbsp. olive oil
- 2 Tbsp. lemon or lime juice
- 1 tsp. cumin
- 1/4 tsp. cayenne pepper (optional)
- pinch of salt and pepper, to taste
Add all ingredients to a food processor, and blend until smooth. Add in a tablespoon or two of water (or leftover juice from the canned beans) if you’d like a thinner consistency, and blend until smooth.
Garnish with chopped fresh cilantro if desired, and serve or refrigerate.
In addition to being a great dip, this would also be a perfect spread for sandwiches, quesadillas or wraps!