Black Bean Hummus

Blackbean HummusThis morning I woke up to a really bright and sunny day. My mood almost mirroring the streaming sunshine. Yes, spring is here. Times for quick cooking. At least sometimes. Like this easy black bean hummus. One for the young ones and their cousins.

My Black Bean Hummus Story

This evening, I wanted to put together an easy healthy snack. Few things beat a good hummus.  I had black beans soaked instead of chickpeas, and I thought of black bean hummus. Now, I have to tell you the word hummus really means chickpeas, so I had a few reservations about this variation, that I had first tried on a visit to Colorado (go figure!). I will tell you that once you have made your own hummus there is no going back, at least for me, but here is a lineup of all the store brands out there.

Cooked Black beans

Nice and Spicy

With this black bean hummus, I notched up the spice index a decent amount, sure I had my usual tahini, garlic and olive oil, but to this I added toasted freshly ground cumin, minced jalapenos, cilantro and fresh lime instead of lemon. The result was actually a light and airy recipe that was perfect for snacking.  In face, tomorrow the leftover gets transformed into breakfast quesadillas. I am ending up with so many interesting recipes that I do not want to lose, I wish I had a little more time for the blog.

Black Bean Hummus

Of course, having said that, I never want get to a point where posting and blogging on this spot is dictating by anything other than the pure inspiration of the moment, good or bad it is the spontaneity that makes this space my own.

Black Bean Hummus

Of course, I am always awed when some mentioned about getting a blog post out in 30 minutes. Gosh, even a quick fix recipe like this one takes me much longer to to cobble together. Two other hummus recipes include my avocado hummus and my chive hummus.

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Black Bean Hummus

Prep Time: 1 hour, 20 minutes

Total Time: 1 hour, 20 minutes

A smokey spicy take on hummus with black beans and cumin.

Ingredients

  • 1 cup cooked black beans (see instant pot cooking instructions)
  • 3 tablespoons tahini
  • 3 tablespoons extra virgin olive oil
  • 1 teaspoon salt or to taste
  • 3/4 teaspoon freshly ground cumin
  • 1 teaspoon chopped jalapeno
  • 2 cloves garlic
  • 2 to 3 tablespoon fresh lime juice
    • To garnish
  • Sesame Seeds/chopped almonds
  • Sumac
  • Chopped Cilantro

Instructions

  1. Place the black beans in the bowl of a food processor, add in tahini, olive oil, salt and freshly ground cumin.
  2. Add in the jalapeno garlic and lime juice.
  3. Process until smooth. This hummus comes together very easily because of the softer texture of the black beans.
  4. I do not like to add extra olive oil and this leaves the hummus nice and light.
  5. To serve, place in a bowl and sprinkle with sesame seeds, sumac and cilantro to taste. Let the flavors rest for at least an hour before serving.

Notes

The actual recipe comes together in minutes, the hour is needed to let the flavors rest.

Cooking Black Beans in the Instant Pot/Electric Pressure Cooker

1 cup black beans 2 cups water 1 teaspoon salt

Place in your electric pressure cooker, cook on high pressure for 15 minutes. Allow a natural release. Drain and use as needed.

https://spicechronicles.com/black-bean-hummus/

 

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