I’ve written about it before, but I’ll say it again. I love hummus. I tend to stick to a classic recipe, but with the extra black beans I saved in the freezer from our Beef Taquito recipe, I thought I would try out to make black bean hummus. I highly recommend cooking with organic dried beans; they take some time to prep, but are much cheaper than buying in cans. I have to admit, the ingredients didn’t look so appetizing in the food processor. Jeff asked me why I would photograph the “before”. And he’s right. So I am only showing you the “after”. I swear the finished hummus looks like chocolate mousse. But it is really delicious; such a wonderful take on hummus, with just the right amount of background heat from the cayenne pepper. I can’t wait to put this on a wrap with veggies. Yum!
Spicy Black Bean Hummus
- 2 cups cooked black beans (or canned)
- 2 cloves garlic
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 2-3 tablespoons tahini
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/2 teaspoon smoked paprika
- 1/8 teaspoon cayenne pepper (more if you like it spicier)
Put all of the ingredients, except the oil, in a food processor (I own this one) and pulse to blend. With the processor on, begin streaming the olive oil through the feed tube until smooth. Add more seasoning to taste.
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