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Thursday, August 12, 2010

black bean hummus

Kinda tired of hummus.  It seems to be everywhere.. I had a black bean hummus over a year ago at Cuba Libre that was served with long plantain chips (pictured).  The following is my attempt to recreate.  Very easy & quick!

1 lg. garlic clove, minced
16oz. canned Black Beans, drained & rinsed. (reserve the liquid)
2T tahini
3T extra virgin olive oil
juice of 2 limes
1t. ground cumin
1t. paprika
1/4 t. cayenne pepper
S & P

In food processor place the minced garlic and black beans.. puree, adding tahini, olive oil & lime juice. If it is too thick, add the reserved bean liquid a bit at a time, til desired consistency is reached.
Add spices. S & P to taste.  Add more lime juice for more of a kick.   Refrigerate until ready to serve, then bring to room temperature.

Serve with plantain chips. I am making them tomorrow..  will let you know what happens.  I assume you just cut and fry. i want a plain unseasoned chip, as the hummus is so flavorful.  hmm.. we’ll see! ;)

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