While my mom and I were talking about this recipe we got into a discussion about whether a “hummus” made with something other than chickpeas as the main ingredient could still correctly be called hummus. Well Mom, I did my research and the answer is technically no. Hummus comes from Arabic and the use of chickpeas is implied in the definition. But, for now, it’s still legal to call our delicious black bean dip hummus. That’s right, I said “for now”. Popular hummus maker Sabre is petitioning the FDA to restrict the definition of hummus to only those products made from chickpeas. Check it out here. Their reason for this? To prevent their competitors from marketing their vile black-bean and other impostors as “hummus”. You do have to admit “black bean hummus” is a better marketing line than “black bean dip”. I think people would rather read about how to make a hummus than a dip. So I plan on marketing the heck out of my black bean hummus while I still can.
Why make your own hummus when you could just pick up a package of Sabre’s more correct hummus on the way home from work? Two reasons. Because it’s delicious, and because it’s easy. Easier than waiting in line at the grocery store when everyone’s getting out of work. What makes this black bean hummus stand out from the rest? Two things. Lime juice and roasted garlic. II’ll talk more about the roasted garlic in a minute, and the lime juice compliments the black beans perfectly. It’s like drinking a margarita and eating Mexican food. Seriously, give it a try.
Roasted garlic. Yes, I know. Roasting garlic is on the long list of things you don’t have time for. But it’s so simple. You can even make it ahead of time and just throw it in the oven while you’re cooking dinner. You can roast the whole bulb if you’d like to keep some on hand; it stores well in the fridge for at least a week. Roasting the garlic transforms its harsh taste into a much milder, almost sweet flavor. It’s perfect for blending into a cold dip where raw garlic would be overpowering. So take the garlic and remove the papery outer skin from the cloves. Then cut the top off each clove. Place on a sheet of aluminum foil and spray lightly with cooking spray. Note to self: aluminum foil is tricky to photograph.
Now, wrap that up and stick the foil packet in a 350 oven and forget about it for about 30 minutes. It will smell incredible and when it’s done the cloves will be very soft and a little brown.
Remove the remainder of the skin from the garlic and it’s ready go!
To make the hummus toss your roasted garlic, a can of black beans, some lime juice, olive oil, cumin, and salt into a food processor or blender. Blend until it’s reached the desired consistency, refrigerate for 20 minutes, and dip away!
See how delicious it looks? Pair it with you favorite crackers and enjoy!
Black Bean Hummus
Ingredients
- 3-4 cloves garlic, roasted
- 1 can black beans, drained and rinsed
- 3 tbsp. lime juice
- 2 tbsp olive oil
- 1/2 tsp cumin
- 1/4 tsp salt, more if desired.
Directions
Preheat oven to 350 degrees. Remove papery outer skin from the garlic and trim the tops of the cloves. Spray with cooking spray or drizzle with a very small amount of oil, wrap in aluminum foil, and bake for about 30 minutes, until the cloves are very soft and browned slightly. This can be prepared well in advance of the main recipe, if desired.
To make the hummus, place the roasted garlic, black beans, lime juice, olive oil, cumin, and salt in a blender or food processor. Blend until as smooth as desired.
Add more salt if needed and refrigerate at least 20 minutes before serving.
Enjoy!
urbangirlcooks 