2.23.2012

Black Bean Hummus


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So, I really like hummus.  :)  I was first introduced to it in 2001 when I traveled to Israel on a mission trip with my church.  We called it "gray mayonnaise" because it was basically used in every dish where we would normally use mayonnaise.  I made my own hummus way back sometime, and it was good; however, I haven't made it since then.  I buy it every so often when it's on sale (which is rarely).

Last week I learned how to make bread with freshly ground whole wheat flour (post coming soon, I promise!).  The lady who taught me how mentioned black bean hummus.  "Hmmm..." thought I. :)  

Tonight I served up some tacos with homemade taco seasoning.  I took out some dried black beans and did a quick soak with them (heavy boiled them for 2 minutes then took off heat, placed top on, and let them sit for an hour) and then cooked them (simmered for 1 1/2 hours).  I was just going to have them on the side or in the tacos like we normally do, but then I remembered the black bean humus.  I looked online for several recipes, but none really stood out to me (are you surprised?). So, I threw some things together and it was really good!  This recipe is SUPER EASY and VERY FLEXIBLE (meaning you can add other stuff in or take something out).

BLACK BEAN HUMMUS
2 cups cooked or canned black beans (save juice to side if you are using canned)
4 tablespoons olive oil
2-3 cloves garlic
1/2 tsp cumin
1/2 tsp salt
1/4 tsp pepper
1 tablespoon lemon juice
1-2 tablespoons water (use water you cooked the beans in, or that you saved from the can)
I didn't have enough garlic so I used some dried chopped garlic too.

Place all ingredients into a food processor or blender until smooth (or desired texture is reached).  You may need to add more olive oil or water. Yes, it's that easy!  This is great in tacos, as a dip for veggies or chips, eaten with a spoon, in a bean burrito, or any other way you can think to eat it.  It does need to be refrigerated and can be reheated or eaten cold.




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