Monday, August 8, 2011

Black Bean Hummus

Sometimes I get all situated to blog and after staring at the computer screen for several minutes I realize that I'm mostly speechless. Uh, typeless? Textless? 

Such is the case today. I was a little tempted to just write "JUST MAKE IT, YOU'LL LOVE IT!!!" and then leave you with nothing else other than the photo and recipe. 

Would that work?  

Maybe?

Anyhow, for me, I like to think that this recipe is the hispanic version of hummus. We're going to use black beans instead of garbanzo beans and salsa instead of tahini. The black beans turn into a really lovely and creamy dip in this dish and the salsa just brings the dish to life by kicking all the flavors up a notch.

Confession: I normally dislike avacados. But this Summer I gave them another try and absolutely love them! So to go on top of my black bean hummus, I mixed up some guacamole. If you've never made guacamole, you should - it's seriously easy and the freshness is delightful. Here's Alton Brown's recipe which is similar to what I make.

I served this with my homemade pita chips. I like to make a really big batch and then freeze the extras so I can have pita chips on hand whenever I need them later.


Black Bean Hummus

1 can of black beans, rinsed and drained
1/2 purple onion, chopped
2-3 cloves of garlic, peeled and minced
2 tbsp. olive oil
2 tbsp. water
1/4 tsp. cumin
1/2 tsp. chili powder
1/2 cup salsa

1/2 cup guacamole

In a food processor, combine all of the ingredients except for the guacamole. Blend until well-combined; adding equal parts olive oil and water if needed to reach the desired consistency.

Cover the black bean hummus and place it in the fridge for at least an hour. Top with guacamole before serving. Serve with pita chips or tortilla chips. Enjoy!

1 comment:

  1. Made this today but used a drained can of Rotel tomatoes (because I'm out of salsa) and I omitted the oil/water. Excellent!

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