A few weeks ago I went a marvelous press meal with two SCBD team members to this amazing Cuban restaurant. Stay tuned, a post will be up on it soon! One of the dishes we were served to start were plantain chips along with three dips, two salsas and black bean hummus. Out of the three of us I loved it the most and made it my challenge last week to make it when I cooked at my dad’s. I found a recipe via Whole Foods Market and tweaked it a bit. It came out soo delicious, and everyone enjoyed it! I’m definitely making my own hummus for now on too!
Homemade Black Bean Hummus
- 2 cups cooked black beans, drained and rinsed
- 2 cloves garlic, roughly chopped
- 1/4 cup tahini
- 1 teaspoon ground cumin
- 2 teaspoons reduced-sodium tamari or soy sauce
- 1 teaspoon ume plum vinegar or 2 teaspoons lemon juice (or to taste)
- 1/2 cup chopped fresh cilantro
- Combine black beans, garlic, tahini, cumin, 2 tablespoons water, soy sauce & lemon juice in a food processor.
- Pulse until smooth and all ingredients are combined.
- Transfer to a serving bowl, fold in or top with cilantro and serve.
Find the original recipe, here.
We really enjoyed it, let us know if you do too! It’s so easy and delicious!