Black Bean Hummus
Hummus has taken on a lot of variations in the American culture. It’s popularity growing tremendously among restaurants, bars, sandwich shops and pretty much anyone that sells food. I love making hummus because of the variety that you can bring to it. It’s a blank canvas for your culinary palate. I’ve made a number of varieties myself, but none have ever gone over so well as this Mexican flavored version.
2 Cans Black Beans rinsed clean
3 Cloves Garlic minced
1 Jalapeño diced (Optional)
3 Tbs Tahini
1 Tspn Cumin Seeds Toasted and Ground
1 Tspn Chili Powder
1/4 Cup Olive Oil
1/2 Lime Juiced
Salt and Pepper
Pita chips and vegetable crudité for serving
There really isn’t too many secrets too making good hummus, but there are a few tricks that I’ve found to help with getting it smooth and creamy.
I always start with canned beans in this case, but if you simply put the beans in the processor and start blending it can be tricky to get them to smooth out. Hot things always puree better and beans are no exception. If you boil some water, remove it from the heat and then steep your beans for a couple of minutes, they will puree much better, resulting in a smoother, creamier hummus.
Don’t skip mincing the garlic and dicing the jalapeño. I know it sounds pointless because of the processing, but trust me you WILL find large chunks of both left over if you just put them in whole. Also, I’ve preached about fresh ground spices before, so I won’t again, but the fresh cumin really takes this hummus to the next level.
Put everything in the processor except the oil and lime juice. Process everything together adding the oil in a steady stream. Once the oil is in, stop the processor and make sure nothing is stuck to the sides by sweeping with a rubber spatula. Continue processing adding the lime juice.
At this point you can check the seasoning and consistency of the hummus. If you want it creamier, DO NOT add more oil. This will make it thicker and it will become solid when refrigerated. Add a splash of water to loosen the hummus to the consistency you want.
If you want to make pita chips, simply cut some pitas into strips or wedges, brush with olive oil, season with salt and pepper and bake for about 10 minutes at 425º. It’s cheaper than buying bags of chips and looks more elegant for display because of the shapes you can cut.
Spoon the hummus onto a serving tray, make a well and add some olive oil. Garnish with cilantro and slices of jalapeño for those that are extra bold.