"Hummus" was not a favored word around our house. Refried beans: yes. Bean dip: hell yes. But that ever-exotic mixture of chick peas, spices, and glorious tahini was just that: too exotic for our good old midwestern kitchen. The mere thought of a chick pea is enough to turn Keith's stomach. However, hummus is one of my favorite things in the whole world. I have been trying forever to replicate the delicious, protein-packed, yummy goodness that you find in most falafel shops in New York. It's not easy. And much to my chagrin, no one in my house would eat it anyway. So, in my quest to get Keith to appreciate the delightfulness of the simple chickpea, we stumbled upon a miraculous discovery at the farmer's market one day: black bean hummus! Ah-ha!! One bite and my black bean-loving man was hooked!! And it was actually called "hummus", with tahini on the ingredients label and everything! I watched in delight as he polished off the container and quickly resolved to make his own version.Despite the fact there are no chick peas involved, this stuff is really good. It took him a few tries to get the balance of ingredients right, but once he did... oh my. And it's so easy! I will warn you now: this stuff disappears rather quickly, so you should at least double the recipe. So while I continue on my mission to sneak chick peas into things without Keith knowing, this dip will at least satisfy my hummus cravings....
A great party time dip made in the fashion of traditional hummus with a Mexican flair.
- 2 small cans black beans
- ¾ C sour cream
- 2 tsp. chopped garlic
- 2 tsp. crushed red pepper
- 1 green onion
- ½ C Tahini (sesame paste)
- ¼ C fresh cilantro
- 1 tsp salt
- 1 tsp black pepper
- Open and drain 2 cans of black beans and place in food processor.
- Add onion and tahini. Purée until coarsely chopped.
- Chop green onion and add to food processor.
- Add garlic, cilantro and red pepper.
- Process until mixture reaches a smooth consistency.
- Remove from food processor and transfer to medium bowl.
- Add sour cream, salt and pepper.
- Refrigerate for at least 30 minutes and enjoy.
- Serve with toasted pita bread or crackers