WHO DOESN’T LOVE HUMMUS, RIGHT?

A while ago, we went out to this Cuban restaurant in Hoboken, US, where we used to live. I love some things about Cuban food (and cocktails! 🙂 ), but I find a lot of it too starchy (all the rice, potatoes..). But, one thing we ordered was this beautiful and simple starter of thin and crispy baked plantain with black bean hummus on a side. It was amazing!

When I ran out of chickpeas one day, it seemed like a perfect opportunity to finally make the black bean dip!

This is a simple recipe inspired by a traditional chickpea hummus. It has a very similar texture to the hummus you all know. Taste and color are slightly different, but it contains the same goodness of protein and fiber. You can experiment with different or extra spices – add more chilli, more lemon, turmeric, maybe some herbs… See what tastes right for you.

Why I love this recipe

• contender to traditional hummus
• packed with protein and fiber
• rich in folate (hello, perfect pregnancy food)
• quick and easy, to add to salad, use as sandwich base or a dip

Here is the simple recipe – you can whip it up in under 5 minutes!

Ingredients:

1 can of black beans (400g) or equivalent of cooked beans

2 tbsp of lemon juice

1 tbsp of olive oil

1 tbsp of tahini

1 tsp of smoked/red paprika

1/2 tsp of cumin

salt, pepper (to taste)

a few chilli flakes (optional)

1-2 spoons of cold water (add last, to make it more smooth or runnier)

Method:

Mix all the ingredients, except water, in a blender or food processor  until smooth. If the dip seems too dense or thick, add 1-2 or more tablespoons of water. Ready to be enjoyed immediately! It can also be stored in the fridge and it tastes good for up to 2-3 days.

Dig in and bloom 🙂