Reader K.D. kindly sent us this recipe for a simple and quick black bean hummus.
Ingredients
- 1 cup well-cooked black beans (can be cooked a day in advance, if kept refrigerated)
- 1 of clove of minced garlic (use less or omit, to taste.)
- 2 tablespoons virgin olive oil
- 1 tablespoon white wine vinegar
- 2 tablespoons of lemon juice — fresh-squeezed juice is best
- Salt, to taste
- Ground black pepper (preferably freshly-ground), to taste
- 1/2 teaspoon ground cumin (optional, depending on your like or dislike of cumin)
Directions
Blend all the above-listed ingredients in a food processor or blender, until nearly smooth.
It is best to let the hummus stand for 10+ minutes before serving. Can be served warm or chilled.
SERVING
Serve as you would with standard hummus: in a bowl for dipping lettuce, broccoli, cauliflower, carrots, celery, bell peppers, or tomatoes. Or, of course, hummus and any of those same veggies (chopped), can also be served in a pita bread wrap or even in a flour tortilla if you aren’t a purist.
Some complimentary side dishes are rice, spiced couscous, quinoa, or bulgur wheat. And tahini sauce on the side is great for dipping your pita, for the full Middle-eastern effect.
STORAGE
Stores refrigerated for up to 72 hours.
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