Black Bean “Humus” Bean Spread

May 12, 2009 § 2 Comments

blackbeanhumus

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!

Ingredients:
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.

Method:

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

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§ 2 Responses to Black Bean “Humus” Bean Spread

  • Toni says:

    Looks yummy. Do you make or purchase the tahini? And if you purchase it, which brand? where? etc.

    I’ve made tahini once with a few friends and it was quite good (we blended it with a roasted eggplant and made baba ganoush!) but usually I just buy a jar of it at the store. I’ve found it at Trader Joe’s and Whole Foods, and I think I might have seen another brand at Safeway (non-organic). I’ve tried “Woodstock Farms” and “Once Again” organic tahini and I’ve loved both of those. If you choose to make it, you can toast a bunch of sesame seeds on the stove until they’ve lightly browned and then blend them in a small grinder (like a coffee grinder). It’s FAABulous! And really tasty warm, right out of the grinder. 🙂

  • […] big on shmears.  I like whizzing black beans around in a food processor and adding cumin and cilantro, or pulverizing garbanzos with the […]

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