Wednesday, April 10, 2013
Black Bean Hummus
When my mother first introduced me to this, I was a little skeptical. Especially when she said it had no oil in it (except for the oil in tahini). But this 'hummus' is so addicting and satisfying, you would never guess it doesn't contain the 1/2 cup of oil that a batch of traditional hummus normally calls for.
You do need a food processor to make this - there really is no other way around it. I suppose it can be made in a blender (you'd need a really powerful one, aka expensive), although I've never attempted it. It is so easy to make and comes together in a couple of minutes - you will never go back to store bought hummus again. You may even never go back to traditional hummus!
Not only does this dip bump up a crudités platter, I think its best served with roasted plantain or sweet potato chips. Its pictured here with the latter, and if you haven't already discovered the magic of black beans and sweet potatoes together, you are in for a treat. This hummus is vegan and GF, and remains so with Trader Joe's Sweet Potato Chips.
1 15 oz can low sodium black beans
drained and rinsed
1 tbsp tahini paste
1 large or 2 small-medium garlic cloves
1 tsp cumin
pinch cayenne pepper
pinch of salt
juice of half a lemon or lime
2 - 3 tbsp water
Add all ingredients except the water to a food processor fitted with a normal blade attachment. Process for about 30 seconds, then stop to scrape down the sides of the processor. Turn on and slowly add the water through the feed tube 1 tbsp at a time until your hummus has your desired consistency. Let the processor go for another 30 seconds to minute after this, then serve! Keep the leftovers (unlikely) in a tightly covered bowl up to 1 week.