Wednesday, March 20, 2013

Black Bean Hummus

For whatever reason I have been intimidated to make my own hummus.  I am not entirely sure why as I was always fairly certain it was just a matter of throwing a bunch of things in a food processor and turning it on, but what if I screwed up the texture, or what if it just tasted like pureed baby food?

I had many concerns, clearly, so I just avoided the topic all together....head-in-the-sand approach which I have perfected over the years!

Finally, I found a recipe that require so few ingredients that I thought, what could I lose?  If it was terrible I would just pitch it and be out the cost of a few cans of black beans and a bunch of cilantro.  That wouldn't be so bad, right?

As my cousin sat on the counter watching me throw everything into the food processor and we both held our breath in anticipation for what would be the final outcome I just kept hoping it would be good....mainly because I was starving, but also because I had company coming over and nothing to serve as a backup for my appetizer.

It turned out better than I could have imagined!  The perfect combination of freshness from the cilantro, a fantastic kick from the jalapeno and chili powder combined with the delicious smokiness of the cumin.

I loved it!

Black Bean Hummus

as adapted from Two Peas & Their Pod

2 (15 oz) cans black beans, rinsed and drained
1/2 cup chopped yellow onion
1/3 cup chopped cilantro
1 clove garlic, minced
1 small jalapeño, seeds removed and diced
2 tablespoons fresh lime juice
1/4 teaspoon ground cumin
1/4 teaspoon chili powder
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
Put the black beans, onion, cilantro, garlic, jalapeño, lime juice, cumin, chili powder, salt, and black pepper in a food processor or blender. Blend until smooth.
Pour the black bean dip in a bowl. Serve with tortilla chips and/or cut up vegetables.

This dip is gluten free, just serve with gluten free chips/crackers.
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