Hungry for Hummus, Black Bean Style

Hummus is a staple at our house. It is a snack, a meal, a party pleaser. One three year old around here prefers to forgo anything to dip it with besides his fingers. Deliciously satisfying all around.
The trick is that I have yet to find a recipe that really does it justice. It is often grainy and tastes strikingly homemade (not in a good way). So I started playing in the bean department and found a worthy star: black beans. Scoot over garbanzos, these black beauties give the taste and texture that I adore without a boatload of olive oil that seems inevitable in other recipes. Raise your hummus loving fingers and give this recipe a whirl.

The Players:

1 can black beans, drained but not rinsed (I just opened the lid and poured out the excess liquid)
1 garlic clove
1/4 cup tahini
2 tablespoons olive oil
1 tablespoon fresh lemon juice
1 tablespoon red wine vinegar
1/2 teaspoon ground cumin
1/2 teaspoon greek seasoning
Sea salt and black pepper, to taste


The Game:

Blend all the ingredients in your Vitamix or blender until smooth. Serve with cucumbers, carrots or pita bread or make yourself a happy veggie wrap and line the inside with this hummus. Yum...

Born to be BFFs. Who knew?

Finger-licking good.