Healthy Twist on Tradition: Black Bean Hummus
- 1 cup dry black beans
- 2 cups water
- 1/4 cup of tahini or extra virgin olive oil (option to substitute with mix of olive and flaxseed oils)
- 1/2 to 1 tsp sea salt
- 1 tsp dry oregano
- 1 tsp thyme
- 1/4 tsp dry sage
- 1/4 tsp ground black mustard seeds
- 1/4 tsp cayenne powder
- 1 clove mashed garlic or 1/3 cup fresh chives
- 1 small lime, juiced
|Soak the black beans overnight, then rinse them, and simmer in fresh water on low heat for an hour and a half or until they are soft.
|Drain and leave some liquid with the beans for easy processing. Put the rest of the liquid in a separate container.
|Mix the black beans in a blender or food processor; if the consistency is too thick add more of the rest of the liquid.
|Empty the mixture in a bowl, and add the tahini or extra virgin olive oil, sea salt, dry oregano and thyme, dry sage, ground black mustard seeds, cayenne powder, juiced lime and mashed garlic or fresh chives. Mix in the bowl thoroughly.
|Pour some extra virgin olive oil on top if you are serving it as a dip; the black bean hummus can also be used as a spread. Sprinkle some paprika, cumin and chopped parsley over top.