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
1T lemon juice, or about half a lemon
2 cloves garlic
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!