|Black bean hummus may not look pretty – but you can't judge a dip by its color.|
This Black Bean Hummus reminds me of refried beans, but without the fuss, frying – or refrying. You simply whiz everything together in the food processor and out comes a fiesta of fiber-filled flavor. The cumin infuses the bean mash with an earthy gravitas, balanced by a kick of heat from the garlic and jalapeño pepper and a tempering coolness from fresh cilantro. I used smoked salt to season this hummus, and I highly recommend it here: the hint of smoke is such an elegant undertone. Lately, I'm loving this hummus slathered on Wasa Crispbreads. It also makes a great burrito filling or a dip for crudities, especially Mexi-centric veggies like jicama and tomato. You can even try some on thinly sliced polenta rounds, topped with a little salsa verde and avocado. Oh, and did I mention that it's low-fat?
Black Bean Hummus
- 2 cups cooked black beans [Rinse, if using canned]
- 3 garlic cloves, slices
- 1 T Vegenaise or Light Vegenaise
- 2 T tahini
- 1/2 jalapeño pepper, seeded and sliced
- 2 tsp cumin
- 1/2 cup cilantro, packed
- Up to about 1/2 cup water [Use cooking water from the beans, if you have it]
- Salt, to taste, preferably smoked salt
Whiz everything but the water and salt in the food processor. Add water, about 2 T at a time, until hummus reaches your desired consistency. Season with salt and serve.