This dip turned out beautiful, but she’s more than just a pretty face, er, spread. When we sat down to have a hacienda themed happy hour, I knew it was finally time to use those cans of black beans I’ve had in my pantry for the last four years and started searching for the right recipe to incorporate them in, enter this savory citrus filled black bean hummus complete with my favorite spice of the moment: sumac.
Photos by Dasha Crawford Photo
I have to admit when I first whipped this black bean hummus up I was expecting it to taste, tin can-like. After all, these black beans have been sitting in the back of my cupboard since 2015 and their expiration year was coming in hot.
BUT when I dipped my first test chip (P.S. always have a test chip at the ready when testing dips!) it was a magically smooth elixir of fresh black bean flavor and then once I added in all of the spices, it became an ode to Mexican-inspired cuisine without me having to leave my kitchen.
P.P.S. Have you tried these grain-free Siete chips yet? Do yourself a favor and grab a bag of the lime tortilla chips next time you’re at a specialty grocer, they are SO good and have the best texture.
And while this recipe itself may be a bit far off from traditional Mexican flavors, I do absolutely love the way it came together especially when we added the sumac to the mix.
If you remember from this deviled egg recipe, sumac is my new spice obsession. It’s a delightfully smokey and bright citrus tasting spice traditionally found in Middle Eastern cuisine and I have been putting it on and in everything. Case and point: it’s the star of this black bean hummus.
Of all the things we made for our hacienda-inspired happy hour, this dip was without a doubt, one of the best and easiest things to make. Although the rest of the menu was pretty delicious as well.
Okay fine, you caught me, I don’t have a favorite, everything was delicious!
Does this dish get any more beautiful or flavorful? The answer is no! Sharing how easy this black bean hummus is to whip up.
- 2 medium garlic cloves
- 1 can black bean liquid
- 1 tbsp salt
- 2 cans Black beans rinsed and drained but reserve the liquid from one can
- 2 TBSP Tahini
- 1 lime juiced
- 2 TBSP olive oil (optional)
- 2 tsp cumin
- 2 tsp ground corriander
- 1/2 tsp ground black pepper
- 2 tsp sumac
- 1/2 tsp cayenne
- avocado oil, cotija cheese, cilantro, sumac, red chili flakes, and jalapenos for garnish
-
In a large food processor, combine garlic, 1 can of the liquid from the black beans, and salt until the garlic has been reduced to fine pieces.
-
Turn the food processor off and add the black beans and tahini. Turn the food processor on and let it run until the black beans have been completely smoothed out and resemble a purple paste. Add in your lime juice and continue to process. If your dip seems too thick, you can add additional olive oil, but if you're happy with the consistency move onto the next step.
-
Add your cumin, ground coriander, black pepper, sumac, and cayenne. Return food processor onto high and mix until well combined. Taste and adjust seasoning if necessary.
-
Serve in a shallow bowl and top with avocado oil, cotija cheese, fresh cilantro, sumac, red chili flakes, and or a sliced jalapeno. Serve with tortilla chips.
Sumac is a delightful spice that has strong notes of citrus so if you don't have it on hand, you can substitute it with lime and lemon zest. Although, we highly recommend stocking some of this in your pantry as it's a bright and flavorful addition to soups, salad dressings, fish, poultry and more.
