Black Bean Hummus

Hummus is a staple in our household.  (If you didn’t already figure that out from my Garlic Hummus recipe.)  We eat it with pita chips & vegetables, and also use it as a spread on sandwiches or tortilla wraps.  Hummus is so versatile you can make it fit with whatever flavor food you’re preparing.  I make black bean hummus a lot because I always have black beans in the pantry and we eat Spanish food so much, that this is perfect!  I love this recipe because it can be made in less than 10 minutes.  Plus, with all the Puerto Ricans we know who are a little shy of chick peas, this is a great gateway hummus.

I call this my Latin Hummus!  For the first six months of marriage, my husband didn’t know what to cook in the kitchen because I didn’t have Adobo – a Latin staple.  I learned to change it, and learned why all the Puerto Rican and Dominican cooks that I know love it!  So for all you Latin food lovers and hummus lovers alike, here you have it:

Black Bean Hummus

makes about 1 cup

1 C cooked black beans (if using canned, drain and rinse well)

1/8 C tahini

3T water

1T lemon juice, or about half a lemon

2 cloves garlic

1/4t salt

1/4t Adobo

1 small handful of either parsley or cilantro

Put all ingredients in a food processor.  I started with the beans, parsley, and garlic.

Then added the lemon juice, water, seasonings, and tahini.

Process until smooth and at a consistency you like.  To get it more thin you can add more water, lemon juice, or a small amount of olive oil.

Viola! Delicious, healthy snack.  I like to refrigerate mine before serving.  Enjoy!

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