Black Bean Hummus

Were it not for a lone can of black beans hanging out in my pantry for far too long, this recipe may never have happened. See, here’s the thing – I am not really a fan of hummus nor do I enjoy black beans all that much. So black bean hummus? Not exactly high on my list of “must try” recipes.

But in an effort to not only clean out the cabinets, but also find a healthier appetizer for New Year’s Eve, I figured why not. Worst case scenario, I didn’t like it and I knew of at least a few people who would be happy to take it off my hands.

Black Bean Hummus

It turns out the only thing I could find to criticize about this black bean hummus is its not entirely appetizing grayish color :)

If you can get past that though, it’s really quite good! Thick and creamy with lots of flavor, and even some heat from the jalapeno. I’m not sure if my jalapeno was really hot or I’m just that much of a wimp, but this definitely had some kick. I couldn’t bring myself to spend the money on a big can of tahini I knew I’d never use, so I substituted cashew butter and sesame oil instead after Googling for ideas (more info on the specific quantities below). This hummus comes together in about 3 minutes using your food processor so it’s a perfect low-maintenance appetizer for New Year’s Eve!

Speaking of which, what are you guys doing for New Year’s Eve? Big plans to go out or are you staying at home on the couch? If you’re still working on your menu, here are some savory and sweet ideas from the archives!

collage1
Roasted Onion and Bacon Dip
Jalapeno Popper Dip
Caramelized Onion, Gruyere and Bacon Spread
Homemade Baked Smoked Paprika Potato Chips with Triple Onion Dip
Beer-Battered Onion Rings
Pretzel Dogs
Bacon-Jalapeno Cheese Ball
Grilled Stuffed Jalapenos
Soft Pretzel Bites
Cheez-It-Ish Crackers
Slow Cooker Sticky Wings
Cheesy Quinoa Bites
Fried Bocconcini with Spicy Tomato and Garlic Chutney
Baked Mini Crab Cakes
Slow Cooker Tequila Lime Chili
Slow Cooker Pulled Pork
Stuffed Mushrooms

2012-12-30
Chocolate Chip Cookie Dough Dip
S’mores Cheesecake Bars
Cookies and Cream Mini Cheesecakes
Chocolate Chip Cookie Dough Cupcakes
Oatmeal Fudge Bars
Peanut Butter Oatmeal Sandwich Cookies
Caramel-Filled Brownies
Chocolate Marshmallow Whoopie Pies
Caramel Crumb Bars
Cheesecake Chocolate Chip Cookie Bars
Peanut Butter Crunch S’mores Bars
Champagne Cupcakes
Dulce de Leche Brownies
Homemade Peppermint Patties
Chocolate-Dipped Potato Chip Cookies
Black and White Peanut Butter Brownies

Black Bean Hummus
barely adapted from Cooking Light, March 2011

{Note: I substituted cashew butter and sesame oil for the tahini. I went with a ratio of 3 parts nut butter to 1 part oil and only used half as much as called for, so 1 tablespoon total.}

1/4 cup chopped fresh cilantro, plus extra for garnish
2 tablespoons tahini
2 tablespoons water
2 tablespoons freshly squeezed lime juice
1 tablespoon extra-virgin olive oil
3/4 teaspoon ground cumin
1/4 teaspoon salt
1 (15-oz) can no-salt-added black beans, rinsed and drained
1 garlic clove, peeled
1/2 small jalapeño pepper, seeds removed
pita bread, chips, or assorted veggies (for serving)

Add the cilantro, tahini, water, lime juice, olive oil, cumin, salt, beans, garlic, and jalapeno to the bowl of your food processor. Process until well combined and creamy, scraping down the sides of the bowl once or twice. Transfer to a serving bowl and garnish with cilantro. Serve with pita bread, chips, veggies, or your favorite accompaniment.