Sunday, June 22, 2008

Black Bean Hummus


Vegans love our hummus. Commonly found at gatherings and typically vegan, it can be creamy, garlicky, and satisfying. My current favorite recipe is adapted from The Whole Foods Market Cookbook, with changes to the flavors and consistency to suit my taste. Inspired by a version Bottleworks restaurant previously served, I start with garbanzos and add black beans at the end to incorporate pleasing black-purple bits. Hummus is an excellent addition to veggie wraps, providing a nice foundation for keeping your veggies together in the tortilla. This wrap is made with a spinach tortilla, diced bell pepper and tomato, corn, spinach, and Chilli Peppers Hot Salt.


Black Bean Hummus
1 cup garbanzos, rinsed and drained
2 Tablespoons tahini
2 cloves garlic
freshly squeezed juice from 1/2 lime
1/4 cup water
1 teaspoon cumin
1 teaspoon salt
1/4 cup extra virgin olive oil
your favorite hot sauce (I prefer Happy Dogs)
1 cup black beans, rinsed and drained
Optional garnish of corn kernels, red onion, or black olives

In a food processor, combine garbanzos through hot sauce until the ingredients form a coarse paste. Add black beans and pulse a few times to combine. If serving as a dip, you can sprinkle with corn kernels, red onion, or black olives, optional.

18 comments:

  1. Sadly, my hummus never makes it to the veggie wrap... I eat it right away! But you made a very nice veggie wrap, and I love the idea of the black beans :-)

    ReplyDelete
  2. Good idea. I always either use just garbanzos or just black beans, but I haven't ever combined. I should.

    ReplyDelete
  3. I love the idea of using black beans as an accent in this hummus!

    ReplyDelete
  4. I love hummus in veggie wraps. It's a great way to add a nice boost of protein to a veggie filled meal.

    What a good idea adding some black beans! It makes it look really pretty, and I imagine it adds a depth of flavor.

    ReplyDelete
  5. BRILLIANT! next time i make a batch of hummus i'm totally making this recipe. it sounds awesome! and i looooooooove black beans!

    ReplyDelete
  6. Alice, so true, hummus is really good right out of the bowl.

    Bianca, I like your idea of just black beans too for a change!

    Thanks Nupur!

    Me too Jennifer! The hummus makes the wrap more satisfying and nutritious.

    Thanks Jessy! I always think homemade hummus is so much better.

    ReplyDelete
  7. I love hummus & veggie wraps! I'd probably be happy if every restaurant sold one.

    ReplyDelete
  8. Erin, this is certainly a standby for vegans!

    ReplyDelete
  9. reporting back: this hummus is GLORIOUS! i know you saw the post about your delicious black bean hummus, but i wanted to post a comment here, too - it's just that freak'n AWESOME! :) thanks again for the rock'n recipe, Lisa!

    ReplyDelete
  10. Jessy, thanks for trying it out! I'm glad you liked it. It's my fave hummus recipe.

    ReplyDelete
  11. I forgot to buy Tahini the other day and where leaving for vacation. I wanted to take this hummus with me. What do you think I could use as a substitute or would it be ok if I left it out? Thanks Cynthia

    ReplyDelete
  12. Cynthia, the tahini makes it really creamy. I think it would be okay to leave it out, but maybe to compensate for the reduced fat, I'd also reduce the lime juice so it won't be too tangy. Hope you have a great vacation!

    ReplyDelete
  13. Hi Lisa
    Well I went to the store and bought the Tahini and made it. It is so wonderful. I just tried a couple bites with a taco chip and it is so garlicky and salty but I love it!!!!! I'm taking it camping with me to make wraps for myself. My husband is allergic to garlic and he is going to die when I break that out for lunch! HA HA!
    Do you think I could freeze some it? Or how long will it keep in the frig? Also do you know how to store the Tahini? It doesn't say on the can.
    Thanks again for a wonderful recipe!!!! Cynthia

    ReplyDelete
  14. Cynthia, I'm glad you like it! It's one of my favorite versions of hummus. I've never tried freezing it, and am concerned that the texture wouldn't be conducive for freezing. It does make a large batch so maybe you could share with a neighbor before your trip? It would probably last in the fridge 3 days or so. Just a guess. Anyway, the tahini should be stored in the refrigerator in an airtight container and will keep a long time. It might separate so just stir it up before using next time.

    ReplyDelete
  15. Yummy, Thank you so much Lisa for this recipe! This is the second time I've made your hummus and it never lets me down.

    I even made it today with white beans replacing the chickpeas (all out of chickpeas oopsies) and it turned out perfectly. This recipe is a keeper. Thank you so much!

    ReplyDelete
  16. Thanks so much for posting this recipe. It came out really good. The only thing I would do differently is not add salt. This is definitely personal preference but I thought the salty flavor overpowered some of the other flavors in the mix.

    ReplyDelete
  17. I found a link to this dip on a forum and made it for my book club last week. I think maybe it is because of the extra lime juice, but I love this recipe more than any hummus I have ever eaten. It was a bit too salty so the second time I made it I used 3/4 tsp. Delicious!

    ReplyDelete
  18. I'm always looking for recipes for my lunch and kids' lunch as we transition to a vegan diet. This one looks like a winner!

    ReplyDelete

Note: Only a member of this blog may post a comment.

LinkWithin

Related Posts with Thumbnails