Black Bean Hummus. | My Little Celebration

Last week I walked into work at my coffee shop and there lie a near empty container of black bean hummus. What to do, what to do…

Not but five feet away on a rolling rack, the day’s vegan seeded flatbread, just beckoning to be sampled.
You wouldn’t believe this BUT somehow a slice of the flatbread fell into the hummus and, before I knew it, I was tasting some of the best hummus I’d ever had in my life. [sound the angel chorus]

Yeah, it was that good.

The next day I inquired to our chef what was in it.
Black beans, he said. And all the other traditional hummus ingredients, plus cumin and cilantro.
Ah, brilliant. Why didn’t I think of that?

Black Bean Hummus 
inspired by Chef Jamie

Ingredients
1 can black beans, drained*
1 tsp cumin
pinch of salt
2-3 tsp minced garlic
2-3 Tbsp tahini
~1/4 c olive oil
large handful cilantro, stems mostly removed
juice of half a large lemon

Method | Place all of the ingredients except the olive oil in a food processor and blend until smooth and well combined. Drizzle the olive oil in while processing. Taste and adjust seasonings accordingly. Serve room temperature or chilled with bread, pita, veggies or even tortilla chips.

*I didn’t drain all of the juice from my black beans and although it didn’t affect the flavor, it wasn’t as thick as I prefer. Reserving the liquid and then adding it back in as needed will allow you to better control the consistency.

This hummus is my new favorite! It has a completely different taste than traditional hummus, but in a good way. It’s exploding with bright lemon, garlic and smoky cumin flavor. And the cilantro will make you think there’s a hint of lime inside. Hmmm. It’s a mysteriously wonderful thing.

Shmear this on toasty sandwiches. Dip into it with fluffy triangular pieces of bread or crunchy carrots. Pour it over cheesy nachos. I don’t care how you eat it – you really can’t go wrong.

And that does it. Enjoy!

happy eating. xo. dana.