I like hummus, but I love black bean hummus. Problem (that, turns out, is not really a problem): I rarely see BB hummus in the grocery. Solution: I will figure out how to make it, and it will be the easiest recipe ever, and it will be delicious. And so it is. In fact, my husband says I’ve ruined all other hummuses for him.
I made our New Favorite Hummus as my contribution to a Super Bowl gathering, and now that I have more widespread assurance that it is indeed fantastic-tasting, I’ll share.
1 clove garlic
1 15 oz can black beans; drain and reserve liquid
2 tablespoons lemon juice
1 1/2 tablespoons tahini
3/4 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1/4 teaspoon paprika
Mince garlic in the bowl of a food processor. Add black beans, 2 tablespoons reserved liquid, lemon juice, tahini, cumin, salt, and cayenne pepper.
Process until smooth, scraping down the sides as needed. Add additional seasoning and liquid to taste. Garnish with cayenne and black pepper.
Enjoy with rough bread, pita chips, cucumbers, and other edible plates.
Also, just a quick note on the ingredient “tahini:” I was unfamiliar with the term and had a bit of trouble locating it in the grocery. I finally found it in the healthy/organic food section, next to the organic peanut and almond butter.