My BF makes this hummus that is so delish. I love it with carrots and pita chips. It is such an easy recipe because it is made with things that I almost always have on hand. I have no picture of it, but just imagine mushed black beans. The recipe hails from Melissa d’Arabian.
There is a slight change I’ve made from the linked recipe. I think she uses it as a dressing on salad. Since I like a little thicker texture for dipping veggies, I changed the amount of black beans. I’ve written the recipe here to reflect my change. If you want it thinner, click on the link and check out her portions. Either way, this is a great twist on a summer time snack. Especially if garbanzo beans bother your tummy…
Black Bean Hummus
1 can black beans (unseasoned, drained)
1 garlic clove
2 Tablespoons EVOO
2 Tablespoons fresh lemon juice
1 Tablespoon white wine vinegar
1/2 teaspoon cumin
salt and pepper to taste
In a small food processer, combine all ingredients. Blend until almost smooth. Let sit for 15 minutes before serving.
P.S. the garlic in this gives it a little kick. The longer you let it set, the more flavor it will have. It isn’t spicy, it just has a tiny bite to it.