Black Bean Hummus

 

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

2 T. extra virgin olive oil

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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