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.