Southwest Black Bean Hummus
- 500ml/14 oz canned black beans
- 3 garlic cloves, chopped loosely
- 1/4 cup fresh cilantro, loosely chopped
- 1 tsp ground cumin
- 1 lime, juiced
- 2-4 Tbsps olive oil
- 1/2 tsp salt
Drain and rinse beans. Place beans, garlic, cilantro, cumin and lime juice in food processor. Blend until a loose mix has formed. Add olive oil and salt, and blend for several minutes or until smooth. Serve with veggies, pitas, or taco chips.
And now for the details…
Hummus enthusiasts may be horrified at the name used for the non-chickpea concoction that is this recipe… I mean, can it truly be called hummus when it contains no chickpeas? Well, probably not, technically, since according to my interweb searching, the English translation for the word hummus is… chickpeas. Ha! Whoops.
But.. don’t hate me… I’m not the biggest fan of chickpeas. They have a slightly grainy texture, even when mushed down into hummus, and that’s just not my cup of tea. Using black beans instead of chickpeas results in a different texture; I find the texture is silkier, smoother. And since we’re going so far off-base with the main ingredient of this hummus, we’re going to go even further by changing the flavour profile by adding in some southwestern tastes.
To get started, drain and rinse the beans under some cold water, then add them to your food processor or blender. Don’t have a food processor or blender to use? There are options: you could use a potato masher, or a mortar/pestle, but if you are going to go with a manual version, finely chop both the cilantro and garlic before you add them.
Next, add the rest of the ingredients to the blender/food processor. Only add about 2 tablespoons of the olive oil to start, we’ll reserve the rest of the oil in case the mix is a little too dry and need more liquid to blend properly.
Give the blender a couple pulses to start breaking up the beans and to get a little mixing action happening. Then, open the food processor/blender up, scrape down anything that’s collected at the top, back into the mix, and repeat until you stop getting loose bits fling up to the top of the food processor/blender.
Once the loose bits are back in the mix, blend the hell out of it until you get a nice, smooth texture. I blended mine for about five minutes straight. You could do more or less, depending on what kind of texture you want out of the hummus once it’s done. Now is also the time we will check in to determine if more oil is needed. If you do try to blend this, and it’s not quite “sticking” or become dip-like, you probably need a tad more oil to blend and bind everything together.
Once you’ve blended it down to your dip texture of choice, scrape out of the food processor/blender and serve! Anything you want to save for later keeps quite well in a sealed food storage container in the fridge for about a week.
For serving, you could go the healthy route and serve it with veggies, but my favourite thing to eat it with is taco chips!!!