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Black Bean Hummus

What you need: 

1 16 oz can black beans
1 medium garlic clove
1 1/2 tablespoons of Tahini (sesame paste)
2-3 stalks of parsley or cilantro
splash of lemon juice
water for desired consistency
salt

What you do: 

1. Using a blender or food processor, mince the clove of garlic and the parsley (or the cilantro).
2. Add the black beans and puree.
3. Add the salt, tahini, lemon juice and continue to puree.
4. This can be made thicker for a dip, or thinner for a dressing. The more water you add, the thinner it will become.

Preparation Time: 
5 minutes
Cooking Time: 
Servings: 
3-5
Recipe Category: 

SO HOW'D IT GO?

Very good.  We ate it on tortillas with carrots, celery, red bell pepper, and tomato.  I spoon fed some to my 11 month old and he seemed to like it as well.

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Anonymous

Good start--though for my taste this was a wee bit plain...

1. One clove wasn't garlic-y for me. I added a second large-ish clove and it was a little much. Perhaps one and a half cloves would be about right--or just one larger rather than one medium?

2. I too added chili powder and cumin to make it more Mexican-y. A bit of cayenne might be good too--but I didn't have it and I can't really handle much heat anyway.

3. I would definitely add cilantro if I had it, probably instead of the chili powder (and perhaps the cumin too).

4. I added lemon juice (about the juice of 1/2 lemon or so). I think that lime would be much more in the character in the hummus, though.

5. I added just a little bit of olive oil.

Definitely a good start, however. Also, this might sound weird, but thank you for the tip about blending in water for consistency. I will try this with my chickpea hummus. I don't know why I hadn't thought about just adding plain water to adjust the consistency before--my hummus is always way too thick (and I don't want to thin it with so much olive oil)!

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Not bad. But I think I prefer garbanzo beans.

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This is soooo good! I love black beans in all their forms and this is a lovely new twist on hummus. I added just a touch of good-quality olive oil, a dash of lime juice along with the lemon, and a quarter-cup or so of the juice from the beans (I boiled my own). The colour and taste could almost pass for tapenade!

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Yum! I loved this stuff!

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