This black bean hummus recipe was a happy accident. One day I decided I wanted to make hummus, and I wanted it now. Soon I discovered we had no canned garbanzo beans. No matter; I would substitute black beans. Then I discovered we were out of tahini, too. How would it be, I wondered, to substitute almond butter?
It turned out, I liked, no, loved the results. The black beans, pureed, make a beautifully colored hummus, and the almond butter functions much the way tahini does, adding richness and flavor. The ground peppers bump it up a notch, too.
We love this as a dip for raw veggies, such as carrot and jicama spears, and it is equally good with thick corn chips.
Black Bean Hummus
Yields 2 cups
1- 15 oz. can black beans, rinsed and drained
2 Tbs. lemon juice
2 Tbs. roasted almond butter
2 small cloves garlic, minced (optional)
¼ tsp. sea salt
¼ tsp. cumin, ground
1/8 tsp. cayenne pepper
¼ tsp. urfa biber pepper or ancho chile powder
2 Tbs. chopped Italian parsley
1 Tbs. mild olive oil
Combine all ingredients in food processor or heavy-duty blender. Blend until fairly smooth, leaving a few beany bits for texture. Chill and serve.
