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Published on Jul 1, 2013
Hi, I'm Susan Bowerman and today I'm going to give you a recipe makeover for hummus. It's usually made with garbanzo beans or chick peas but today I'm going to make it with black beans and show you how easy it is to put together.
I'm starting with a can of black beans that I drained. I didn't rinse them, but, I did save the liquid from the beans because I might need to add a little in case in ends up being too thick. I'm going to put the beans into my food processor. You can do this in a blender too, if you prefer. Normally hummus is made with olive oil, but instead of olive oil I'm going to use some avocado to add a little bit of healthy fat and some creaminess. Instead of the usual lemon juice I'm going to add some lime juice.
I'm also going to add a little bit of salt, and a little bit of garlic. These are all optional you can decide how much or how little flavor. I like things strongly flavored so I'm putting in a little bit of cumin and finally I'm putting in some cilantro (or coriander).
Put all your ingredients together in your processor and blend it until it's nice and smooth. Make sure you watch it because if it looks like it's too thick, you will need to add a bit of the bean juice. Don't add too much bean juice because it might turn out soupy. Add just enough to make the mixture smooth. That's all there is to it.
So now my hummus is done and I'm going to just serve this one with some vegetables. Normally hummus is served with chips or pita chips which are kind of fatty. Instead we are going to serve these with some vegetable dippers.
Another nice thing about hummus is that it is a good source of fiber. You're also getting some protein which makes it a great snack. You can keep it in the refrigerator for at least a week. Black bean hummus isn't the most attractive color so that's why I've saved a little bit of my cilantro or coriander to put on top.
There you go its ready to dip and serve and to enjoy! Give this to guests or keep it at home and eat it for a snack. Enjoy!