One day I ran out chickpeas (garbanzo beans) when I wanted to make hummus, so used black beans instead. I’ve not gone back since!
I’m normally a stickler when it comes to names of foods, that is, their name normally defines what they are made from, for example, hummus is traditionally made from chickpeas, and any other similar spread is not hummus. So, hummus SHOULD be made with chickpeas, carpaccio should be thinly sliced raw meat or fish, not vegetables, pesto should be made with basil not coriander (cilantro) etc etc. You get my gist… So, to be politically correct, I could call this black bean spread/dip, or alternatively black bean hummus-like spread/dip. Whatever?!? It’s basically black beans processed in a food processor with olive oil, lemon juice, garlic, paprika, salt and pepper. That’s right, two of the biggest allergens (sesame seeds and cheese) are not in this hummus. In conclusion, call it whatever you want.
This spread/dip is pretty darn awesome. The black beans really contribute a different depth of flavor compared to the traditional hummus made with chickpeas. It’s delicious with on its own, with raw vegetables, on crackers or used as sandwich spread. Personally, I love using it in my vegetable nori wraps.
BLACK BEAN HUMMUS (tahini-free)
- 1 – 425 g (15 oz) tin black beans, rinsed and drained
- 1 tablespoon extra virgin olive oil
- 1 tablespoon lemon juice
- 1-2 cloves garlic
- ground cumin, to taste
- hot smoked paprika, to taste
- sea salt and freshly ground black pepper, to taste
1. Place everything into the bowl of a food processor and process until smooth. Adjust seasoning to taste and serve. Enjoy!