Recipe: The Assimilated AND Attainable Spicy Black Bean Hummus
Struggling to mix up your appetizers this holiday season? Serving the same old dips that you last minute poured from an outdated bottle of Trader Joes? Welp, you’ve come to the right place!
As we know hummus is one of the most adored mezze platter spreads, both tasty and healthy at the same time. I’ve had the great privilege of spending time in Israel, where I experienced some of the best hummus in the world. It also made me quickly realize that I would never be worthy of making authentic hummus at home. From the chickpea preparation (soaking and peeling for the perfect texture) to making tahini from scratch (a tee up to the hummus for optimal creamy texture), these key steps have clearly been mastered to create an undeniable texture and taste you can’t find at a store. My mind is on the edge of glory but just not ready to put the effort in. So not going to help you there…
Fortunately, if you are still chasing that homemade hummus fix, this bean bean hummus recipe is perfect - a much simpler process that doesn’t require massaging individual chickpeas, while taking the flavor up a notch by adding a kick of spice.
RECIPE
A healthy protein-packed twist on a classic hummus, with a punch of flavors!
☺ Mood desired: Spontaneity but still seeking comfort for a timeless classic
✔ Good for: Appetizer platter, while adding an extra touch of spice to your life, to be enjoyed with the whole family
☯ Goes well with: Pita chips, crudite, a spread for a healthful veggie wrap
Yield: 2 cups
INGREDIENTS:
| 1 15 ounce can of black beans |
|---|
| 2 tablespoons of tahini (sesame paste) |
| 2 cloves of garlic |
| 1 jalapeno (omit seeds if you prefer less spicy) |
| 1/2 a small bunch of cilantro (with stems) |
| 1 teaspoon of chili powder |
| 1 teaspoon of cumin |
| 1 teaspoon of paprika |
| 1 teaspoon of onion powder |
| 1 teaspoon of cayenne pepper |
| 1 small lime, juiced |
| 1 tablespoon of pine nuts |
| 1-2 tablespoons of olive oil (gauging emulsification and smoothness texture) |
| Salt and pepper to taste |
DIRECTIONS:
Place black beans, tahini, garlic, jalapeno, cilantro, dried spices, pine nuts, and lime juice in a blender or food processor.
Slowly blend while pouring in olive oil while gauging the ideal hummus texture. Add salt and pepper to taste.
Garnish with pine nuts and cilantro (optional)
BACKSTORY
Two distinct trips in my life have inspired this black bean hummus: 1) my aforementioned travels through Israel, and 2) my honeymoon in Puerto Rico.
While in Israel, there was one spot in particular (Abu Hassan) recommended to me, and was by far the best hummus I’ve ever tasted. As someone who does not speak/read Hebrew or Arabic, I found myself circling the neighborhood several times to ensure I was actually at Abu Hassan. About halfway through my third plate of hummus, I could then confirm I was indeed at the right place and tasting greatness.
Hummus spread at Abu Hassan
That day, my dreams of homemade hummus from scratch died. Out of respect for institutions like Abu Hassan, I no longer even attempt to make homemade hummus, knowing that I can hardly do better than buying a tub at Whole Foods and calling it a day. However, what I could take home with me was this memory of that perfect balance of taste and texture.
A year or so later, I was still thinking about this hummus while on my honeymoon in Puerto Rico. This time, I came across something a little different. As newlyweds, my husband and I took a red eye to Puerto Rico and arrived at the hotel at the crack of dawn. Waking up after what felt like 24 hours of much needed sleep, we found ourselves at the resort snack bar/pool. One quick look at the cocktail menu prices (<$25/drink), and we were on the road to $3 Medalla beers, a local Puerto Rico beer. What came with our beers was their complimentary snack: a black bean dip and homemade chips. I immediately fell in love with this, and not just because it was complimentary. It had a lovely touch of spice and was filling enough to support round after round of Medallas. Most importantly, the smooth and creamy texture of the dip reminded me of the Israeli hummus spots that I missed so much.
This is where the loyalist in me went into overdrive. For the rest of our trip, I had one Medalla after another attempting to figure out how this dish was made. With the Israeli hummus texture and spicy black bean flavors top of mind, I left Puerto Rico with a recipe twist, and after attempting version after version, I landed on what I felt works best.
💡 LOYALIST INSIDER TIPS! Since texture is the name of the game, my Loyal-List Tip is to take the slow pouring of olive oil while blending the ingredients seriously. Take a second here to check and adjust the amount of oil you’d like for your desired texture. Of course, I’m not the first person to come up with this technique but it’s extra important if you want to give your guests that heavenly hummus texture. We’re not trying to serve goopy, floppy dip here! There is a bit of an art to achieving that perfectly smooth, creamy texture, which comes with emulsifying the oil, beans and tahini into a perfect consistency. This will make all the difference. Piece of cake (or pizza)!
At the end of day, this black bean hummus recipe is simple, can be eaten on all occasions , and is receptive by the whole family. Now go experiment with some fun flavors and take your hummus to the next level!