From the page: "
Last week I walked into work at my coffee shop and there lie a near empty container of black bean hummus. What to do, what to do窶ｦ
Not but five feet away on a rolling rack, the day窶s vegan seeded flatbread, just beckoning to be sampled.
You wouldn窶t believe this BUT somehow a slice of the flatbread fell into the hummus and, before I knew it, I was tasting some of the best hummus I窶d ever had in my life. [sound the angel chorus]
Yeah, it was that good.
The next day I inquired to our chef what was in it.
Black beans, he said. And all the other traditional hummus ingredients, plus cumin and cilantro.
Ah, brilliant. Why didn窶t I think of that?
Black Bean Hummus
inspired by Chef Jamie
1 can black beans, drained*
1 tsp cumin
pinch of salt
2-3 tsp minced garlic
2-3 Tbsp tahini
~1/4 c olive oil
large handful cilantro, stems mostly removed
juice of half a large lemon
Method | Place all of the ingredients except the olive oil in a food processor and blend until smooth and well combined. Drizzle the olive oil in while processing. Taste and adjust seasonings accordingly. Serve room temperature or chilled with bread, pita, veggies or even tortilla chips.
*I didn窶t drain all of the juice from my black beans and although it didn窶t affect the flavor, it wasn窶t as thick as I prefer. Reserving the liquid and then adding it back in as needed will allow you to better control the consistency.
This hummus is my new favorite! It has a completely different taste than traditional hummus, but in a good way. It窶s exploding with bright lemon, garlic and smoky cumin flavor. And the cilantro will make you think there窶s a hint of lime inside. Hmmm. It窶s a mysteriously wonderful thing.
Shmear this on toasty sandwiches. Dip into it with fluffy triangular pieces of bread or crunchy carrots. Pour it over cheesy nachos. I don窶t care how you eat it 窶" you really can窶t go wrong.