Humdrum Hummus

For reasons on unbeknownst to me, I eat a lot of hummus. I think because lately my palate has been shot to shit and I have no desire or interest in most things. I know! Totally unlike me and my foodie’s heart. But it is what it is, hopefully, it won’t last long. So hummus comes in the picture when I’m not in the mood to curate a full blown meal. I love hummus but had never ventured to make my own which I’m not sure why as it’s very simple to make, takes a little time and doesn’t require much. Another great thing about it is that you can use any bean you’d like and are not limited to just the standard garbanzo. I’ve played around with a few and this black bean hummus is my favorite (for right now).

Recipes for hummus are a dime a dozen and I’ve included one below. In my opinion, canned beans are best, I use organic ones if I can find them. You can use dry beans and cook them then prepare the hummus, but then it wouldn’t be quick and easy now would it? Though tahini is optional I actually think it’s a necessity when making hummus. The flavors meld well together. You can find tahini in the grocery story usually in the international foods aisle. But, I made and do suggest making your own tahini though, it’s simple to make and tastes way better than the canned stuff in my opinion. Making the tahini was the only step that actually requires me to turn on the stove (to toast the sesame seeds) seeing as these days I want to be out of the kitchen as much as possible. It is not a game folks! But less talking and more doing right? So here we go!

Oh nothing, just toasting a huge pan of sesame seeds.



1 can (15 oz.) black beans, drained, reserve liquid
3 tablespoons tahini (sesame paste), optional
1/4 cup extra-virgin olive oil
2-3 cloves roasted garlic,
Salt and freshly ground black pepper to taste
½ tablespoon ground cumin
½ tablespoon paprika
Healthy dash of cayenne pepper
Juice of 1 lemon

Add black beans, 2 tablespoons reserved liquid and other ingredients to the bowl of your food processor. Proceed to blend, while slowly adding 2 tablespoons of olive oil, process until smooth and scrape down the sides if needed. You may additional spices, reserved bean liquid or olive oil to suit your taste buds. Garnish with a drizzle of remaining olive oil and serve with plantain chips.


Black Bean Hummus and Plantain Chips. Que rico!

Do you like hummus? What’s your favorite kind? Let me know in the comments!



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