Black beans are one of the staple ingredients of South America because they are so very versatile, healthy, and affordable. In this recipe, the flavor of hummus is punched up with jalapeños, and traditional chickpeas are replaced with black beans.
The hummus has a deep, rich color, wonderfully creamy texture, and a bright taste from all of the fresh herbs. Try it on a sandwich instead of mayonnaise, or with raw vegetables. If you use canned beans instead of cooking your own, be sure to rinse them under cold water first— it removes much of the sodium.
Read Related: Estefan’s Black Beans (Frijoles Negros)
BLACK BEAN & JALAPEÑO HUMMUS WITH FRESH HERB DRIZZLE
Makes: 1½ cups
1¼ cups cooked black beans
2 TBSP tahini sesame paste
1 jalapeño, halved, seeded, and finely chopped
½ small tomato, seeded and finely chopped
1 large garlic clove, halved
1½ TBSP fresh lemon juice
1½ TSP sweet paprika
1½ TSP ground cumin
Pinch of kosher salt
1/3 cup extra-virgin olive oil
2 TBSP herb infused olive oil
- Place black beans, tahini, jalapeño, tomato, garlic, lemon juice, paprika, cumin, and salt in bowl of food processor and pulse until well combined, using rubber spatula to scrape down sides of bowl as necessary.
- With machine running, drizzle in olive oil, processing until the mixture is completely smooth and well combined. Scrape hummus onto a medium plate and use back of spoon to smooth out; make small well in center.
- Pour 1 TBSP herb infused olive oil into center of hummus and drizzle remaining 1 tablespoon over the top.
This recipe was originally published in Lorena Garcia’s New Latin Classics (Ballantine) and is available for purchase here.
Learn more about Lorena Garcia.