Black and White Week: Black Bean Hummus

I am continuing with the theme of “Black and White Week” with black bean hummus.  Hummus is such a tasty dip, I couldn’t resist posting another recipe featuring black beans.  I used the same base of ingredients as in my hummus post earlier this summer, Roasted Red Pepper Hummus.  Feel free to check that out too.

I like my black bean hummus chunky with a subtle black bean flavor, but if you’re a big fan of black beans, you can up the bean flavor by pureeing the two cans of black beans together and then adding a smaller amount of chickpeas to the mix!  You will get a darker, purplish-gray hue too!

Black Bean Hummus
Makes 3-4 cups.  Enough for a party platter!

1 can of chickpeas, drained and rinsed
approximately 1/2 cup of tahini (sesame seed paste)
2 cloves of minced garlic
2 tablespoons of lemon juice
generous sprinkling of salt (to your taste)
generous stream of extra-virgin olive oil, to bind
2 1/2 teaspoons ground cumin
2 cans of black beans: 1 can drained and rinsed, 1 can of beans with juice, reserved for puree (see below)

Puree the chickpeas, tahini, garlic, lemon juice, and salt together while streaming in extra-virgin olive oil.  You can use a food processor, blender, or immersion blender to combine.

Mmm. Chickpeas.

Here are all the basic hummus ingredients. Time to add the olive oil and blend away!

Once you have made the hummus, add in the can of rinsed and drained black beans and the cumin and continue to blend.  I like black bean flecks running throughout the hummus and a thicker consistency.

See all the flecks??

Black Bean Puree
Prepare the hummus base as above, then stir in the following:

1 can of black beans with juice, pureed separately
♦◊♦  Cooking Note:  You can also add a bit of grated onion, fresh lime juice, a sprinkling of dried oregano, or a little fresh cilantro to the bean puree if you like!

Now it's really bean-y!

Taste the hummus for seasoning and alter as needed.  Serve up and enjoy!

One of the things I like best about making hummus is that it really is a chance to experiment.  When you create hummus, it really is “a little of this, and a bit of that,” until you have the perfect flavor combo.  Don’t be afraid to tinker with this basic recipe to suit your own tastes!

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