Black Bean “Humus” Bean Spread
May 12, 2009 § 2 Comments
Last summer I farmed in Vermont with five other ladies. My dear friend Jo would always slather her sandwiches with the most interesting combos of bean spreads — some days the spread would be red, other days purple, sometimes black and white. Meanwhile, Lauren and I’d hover over the sink, eating garbanzo beans straight from a can.
But today I decided to channel Jo. I made a big lunch for the fam and wanted a not-boring hors devours to gather everyone in the kitchen. I wanted something savory, light and more aesthetically pleasing than a gloppy bowl of pre-made ranch dressing. This dip was a hit; we polished off the bowl in no time, just in time for the big springtime lunch. Thank you Jo, for the inspiration!
2 cups black beans, pre-cooked*
1 + 1/2 tablespoons tahini
1 clove garlic
2 tablespoons lemon juice
1/2 teaspoon cumin
1/4 teaspoon chili powder
1/3 cup cilantro, chopped
*For those on the SCD-diet: If symptom-free for a month, you can try incorporating black beans back into your diet. Be sure to soak them for 24 hours prior to cooking.
Add all ingredients in a blender/Cuisinart and pulse until smooth. Feel free to add some olive oil if you prefer a creamier, thinner consistancy.
Diet Notes: SCD-safe (see asterisk), vegan, gluten-free, nut-free