Black bean chilli hummus

Recently, black beans have been a firm favourite of mine, a go-to cupboard staple for many meals: chilli con carne, burgers and salads to name a few.  This probably stemmed from a delicious black bean pie I was treated to during my stay in South Africa.  Since I’m going vegan for the month of August, cupboard staples like dried black turtle beans will undoubtedly be a life-saver.

These black gemstones are a staple in many Latin American cuisines, of which I am a huge fan of, featuring in many Mexican-inspired meals on Instagram and Tex-Mex dishes; from burrito bowls to a wholesome Deliciously Ella dinner recipe.

This hummus recipe mixes flavours from an old favourite to incorporate a new found-love. It is oil- and salt-free, perfect as a healthier (and better?) alternative to your traditional chickpea-based hummus.

Black bean chilli hummus

Serves 3-4 people.  

Store it in the refrigerator in a covered container.  It will keep up to 3 days.

Ingredients.

2/3 cup dried black turtle beans

1 handful fresh coriander/cilantro

juice of 1 lime

1 garlic clove

1 tbsp tahini

1 tsp smoked paprika

1/2 tsp cayenne pepper

1/2 tsp whole cumin seeds

Method.

1.  Soak the beans overnight.  After soaking, drain the liquid and replenish with 2 cups of water.

2.  Cook the beans in the water until soft (30-40 minutes).  Let the mixture boil at medium-high heat, then simmer on a medium-low heat for the rest of the cooking time.

3.  Retaining 2 tbsp of the cooking liquid, drain the beans.  Let them cool.

4.  In a food processor, add the beans, 2 tbsp of the cooking water, a clove of garlic and fresh coriander.  Process until coarse, remembering to scrape down the sides every now and then.

5.  Add the lime juice, cumin, paprika, cayenne pepper and tahini.  Process until smooth.

6.  Season, if you desire.  Serve with toasted pittas, corn cakes and vegetables.

It may not be apparent but I actually have a savoury tooth.  Give me crackers and a good dip over sweets any day!  I am hoping to share more savoury recipes in the near future, featuring simple cupboard staples and seasonal produce.

Going vegan for a month has inspired me to wipe the dust away from the LHS of my brain and up my cooking game; I am thinking fruit in savoury dishes, vegetables in cakes and exotic varieties of everything.  Somebody call Bear Grylls, it will be an adventurous August ahead.

If you ever create one of my experimental creations, let me know!  

Peace and love, Julia | themorningbowl.

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