Thursday, February 16, 2012

black bean hummus

Black bean hummus may not look pretty – but you can't judge a dip by its color. 
Chickpea-based hummus is a vegetarian classic – nutritious, easy to make and frugal. It's substantial on its own and is prone to infinitesimal variations – garlic, horseradish, edamame, red pepper, sun-dried tomato, to name just a few. That's part of its enduring charm. Still, every once in awhile, I hear the wanton call of different legumes begging to be made into hummus. Last night, a bag of precooked black beans beckoned to me from their temporary Ziploc hacienda in the freezer. And so, another easy hummus recipe was born – much cheaper than the Black Bean Hummus sold at Whole Foods, and much tastier, if I do say so myself.

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 
Makes a healthy 2 cups

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.


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6 comments:

Mattheworbit said...

Ooh.. the jalapeno and cilantro would be a lovely addition. And refried beans are always delicious. Thanks!

Dawn said...

Oh, I think your black bean hummus looks lovely!

I have each and every one of those ingredients and I also adore smoked salt, which I agree would be astonishing here.

Arriba!

JL goes Vegan said...

Love it! I had to laugh because I posted a recipe for a black chickpea humus recipe -- that looked liked mud -- but it was so good! Looks aren't everything... but your humus does look divine!

Millie said...

OOOOH, that looks divine. I must try that. thanks Dynise.

Carrie™ said...

No, it doesn't look pretty, but it sounds delicious! Wasa Crispbreads don't get the recognition they deserve. They are so versatile - meaning endless possibilities. I always have some in the house. "Ziploc hacienda" - LOL!!!

JENS THOMASON said...

Interesting article, with this I would like to talk about Charles Wang . Undoubtedly I got inspired by him when I read about him in a business magazine. He owns several companies and at the same time Wang is an active philanthropist working with such causes as the Make a Wish Foundation, Smile Train, and the National Center for Missing and Exploited Children, among others. He also founded Charles B. Wang center in New York.