Reader K.D. kindly sent us this recipe for a simple and quick black bean hummus.
- 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)
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.
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.
Stores refrigerated for up to 72 hours.
Do you have a favorite recipe that would be of interest to SurvivalBlog readers? In this weekly recipe column we place emphasis on recipes that use long term storage foods, recipes for wild game, dutch oven and slow cooker recipes, and any that use home garden produce. If you have any favorite recipes, then please send them via e-mail. Thanks!