I love hummus! What I don’t particularly care for is tahini,
generally one of the main ingredients in hummus. I’m not wild about the flavor
or the price, or the fact that it seems to only come in large jars that
ultimately end up getting shoved to the back of the fridge after I have it used
it only once or twice — one or two tablespoons per use — where it mocks me
every time I open the refrigerator door, and ultimately goes bad. That’s why
this recipe is so appealing. No tahini! Made with fairly common pantry
ingredients, this is an excellent snack, a great thing to serve when you have
surprise guests (or guests that you’ve actually invited), and healthy to boot.
Black Bean Hummus
1 15-oz.can black beans, drained and rinsed
1 small clove garlic
1 scallion, both white and green parts
1½ T. fresh lemon juice
1 T. champagne vinegar
½ t. ground cumin
½ t. kosher salt
Freshly ground black pepper, to taste
Place all ingredients into the
work bowl of a high-speed
mini food processor. Blend until smooth.
Refrigerate for one hour to allow flavors to meld before serving.
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7 comments:
Oh goodness...I just can't do black bean anything...lol
hugs
Donna
I feel the exact same way about tahini! I have a couple of cans of garbanzos languishing in my pantry for the same reason - I don't want to buy tahini to make hummus. But I also love the flavor of black beans, so this hummus looks like more my style!
We have increased our consumption of beans. I will try this recipe.
I like black beans and would probably enjoy this hummus. I have no problem with tahini and in fact we really like it.
I LOVE black beans! I feel exactly the same way about tahini. Great idea Pattie!
My daughter always subs creamy peanut butte for tahini and that might have come from Ina. I know it was one of the famous good cooks.
That’s interesting, Lana. Peanut butter has such a strong taste compared to tahini, I’m not sure how I would like that, but I am intrigued.
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