“Hummus. I got the hummus.” – Phoebe from F.R.I.E.N.D.S, was my introduction to this delicious middle eastern treat back in the late 1990’s. Come the 2000’s, and hummus is now a household name. You can find hummus being served at most restaurants or cafes, and even packed into small tubs and sold at most supermarkets. It’s probably this popularity that has led to us dedicating an entire day to celebrating Hummus. The Thirteenth of May is now observed as “International Hummus Day” by hummus enthusiasts around the world, making it quite the event.
Being a self-confessed hummus enthusiast myself, it was only natural that my post would be about celebrating this lip-smacking dip. This black bean version of hummus is one that I personally like very much, because the beans are naturally richer in texture than the traditional chickpeas used to make hummus, making is a much creamier hummus. Also this style of hummus marries two of my favourite cuisines- Middle Eastern and Mexican, which means I go through my batch quite quickly.
This hummus tastes great with some flavoured crackers or even good old crudités.
1 cup black beans, soaked overnight
¹⁄³ cup of tahini paste
1 tbsp crushed garlic
¹⁄³ cup extra virgin olive oil
1 jalapeño pepper
1 tsp freshly ground cumin pepper
Juice of 1 lemon
2 tbsp sour cream or greek yogurt
Salt to taste
- Drain your beans that have been soaking overnight, save some of the drained water in a bowl and set aside.
- Pour in all your ingredients (except the lemon juice) into a food processor or a blender and whiz until all the ingredients have turned into a smooth paste. Add some of the water you had set aside depending on the consistency you are looking for.
- Remove the hummus into a bowl and add your lemon juice and mix well.
- Pour over some olive oil, crumbled feta and sprinkle some paprika before serving.