Black Bean Hummus (Non-traditional variation)

Black beans: These are the base of the hummus, providing a rich and creamy texture.

Tahini: A sesame seed paste that adds a nutty flavor and creamy consistency.

Garlic: Adds a pungent and aromatic flavor to the hummus.

Olive oil: Helps to blend the ingredients smoothly and adds a rich flavor.

Lemon juice: Adds a fresh, tangy flavor that brightens up the hummus.

Cumin: Adds a warm, earthy flavor that complements the black beans.

Salt: Enhances the overall flavor of the hummus.

Black pepper: Adds a hint of spice and depth to the flavor.

Water: Helps to achieve the desired consistency of the hummus.

When blending the black beans and tahini, start by pulsing the food processor to break down the larger pieces. Gradually increase to a steady blend to achieve a smoother texture. If the mixture seems too thick, add the water one tablespoon at a time until you reach the desired consistency. This method ensures that the hummus is evenly mixed and creamy.

• black beans - Substitute with chickpeas: Chickpeas are the traditional base for hummus and provide a similar creamy texture.

• tahini - Substitute with sunflower seed butter: Sunflower seed butter offers a similar nutty flavor and creamy consistency.

• garlic - Substitute with shallots: Shallots provide a milder, slightly sweet flavor that can complement the other ingredients well.

• olive oil - Substitute with avocado oil: Avocado oil has a similar healthy fat profile and a neutral flavor that works well in hummus.

• lemon juice - Substitute with lime juice: Lime juice offers a similar acidity and freshness, adding a slightly different citrus note.

• ground cumin - Substitute with ground coriander: Ground coriander provides a warm, slightly citrusy flavor that complements the other ingredients.

• salt - Substitute with soy sauce: Soy sauce adds saltiness along with a depth of umami flavor.

• black pepper - Substitute with white pepper: White pepper offers a similar heat but with a slightly different flavor profile that can be more subtle.

• water - Substitute with vegetable broth: Vegetable broth adds extra flavor and depth to the hummus.

• Allow the black bean hummus to cool to room temperature before storing.
• Transfer the hummus to an airtight container. Glass containers with tight-fitting lids are ideal for maintaining freshness.
• Store the container in the refrigerator. The hummus will stay fresh for up to 5 days.
• For longer storage, consider freezing. Portion the hummus into smaller, freezer-safe containers or use resealable plastic bags. Flatten the bags to save space and ensure even freezing.
• Label the containers with the date of preparation to keep track of freshness.
• When ready to use, thaw the hummus in the refrigerator overnight. If you're in a hurry, you can use the defrost setting on your microwave, but do so cautiously to avoid overheating.
• After thawing, stir the hummus well. You may need to add a bit of olive oil or water to restore its creamy texture.
• Always use a clean utensil to scoop out the hummus to avoid contamination and extend its shelf life.

• Place the black bean hummus in a microwave-safe dish. Cover it with a damp paper towel to retain moisture. Heat on medium power for 30-second intervals, stirring in between, until warmed through.
• Transfer the black bean hummus to a small saucepan. Warm it over low heat, stirring occasionally, until it reaches the desired temperature. Add a splash of water or olive oil if it becomes too thick.
• Preheat your oven to 300°F (150°C). Spread the black bean hummus in an even layer on an oven-safe dish. Cover with aluminum foil and heat for about 10-15 minutes, or until warmed through.
• For a quick stovetop method, place the black bean hummus in a non-stick skillet. Heat over medium-low, stirring frequently, until it’s warmed to your liking. Add a bit of olive oil if needed to maintain a smooth consistency.

• Food processor: Essential for blending all the ingredients together until smooth.

• Measuring spoons: Used to measure out the tahini, olive oil, and lemon juice accurately.

• Can opener: Necessary for opening the can of black beans.

• Colander: Used to drain and rinse the black beans.

• Garlic press: Handy for mincing the garlic clove.

• Spatula: Useful for scraping down the sides of the food processor to ensure everything is well blended.

• Serving bowl: For presenting the finished hummus.

• Cutting board: Used as a surface for mincing the garlic.

• Chef's knife: For mincing the garlic clove.

Use canned beans: Using canned black beans saves time compared to cooking dried beans from scratch.

Pre-minced garlic: Opt for pre-minced garlic to avoid the extra step of peeling and mincing.

Measure ingredients ahead: Measure out the tahini, olive oil, and lemon juice before starting to streamline the process.

Food processor efficiency: Ensure your food processor is set up and ready to go to minimize downtime.

Batch preparation: Make a larger batch of black bean hummus and store it in the fridge for quick snacks throughout the week.