Author Notes
This black bean version of the classic chickpea dip, is much loved in our household as a change or on the brunch table. The smoky and somewhat lighter texture of this variation works well as a lighter appetizer on busy days or to complement a heavier meal. —Rinku Bhattacharya /Spice Chronicles
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Ingredients
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1 cup
cooked black beans
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2 tablespoons
tahini
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3 tablespoons
EVOO
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1 teaspoon
salt or to taste
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3/4 teaspoon
freshly ground cumin
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1 teaspoon
chopped jalapeno (about 1/2 a jalapeno, chopped)
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2
cloves garlic
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2 to 3 tablespoons
fresh lime juice
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1 teaspoon
sesame seeds
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1/2 teaspoon
suman
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1 teaspoon
chopped cilantro
Directions
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Place the black beans in the bowl of a food processor, add in tahini, olive oil, salt and freshly ground cumin.
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Add in the jalapeno garlic and lime juice.
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Process until smooth. This hummus comes together very easily because of the softer texture of the black beans.
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I do not like to add extra olive oil and this leaves the hummus nice and light.
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To serve, place in a bowl and sprinkle with sesame seeds, sumac and cilantro to taste. Let the flavors rest for at least an hour before serving.
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