A few summers ago I tried my hand at growing dry beans. My husband and I sowed Black Turtle, cannellini, and Kenearly Yellow Eye beans, and despite the weeds that ended up taking over our neglected plot, come September, we harvested bushels and bushels of beans. Our plan had been to sell them at winter markets, but our winter work schedule ruled that out, and perhaps for the better—dry beans are a great crop to barter with, make beautiful gifts in mason jars, and not to mention delicious soups. But after endless meals of baked beans or hearty soups, even the most avid bean eater wants a fresh recipe.
I first came across black bean hummus in college, and it quickly became a favorite of mine. If you don’t like traditional hummus, you may still like this, since it doesn’t require tahini and is more of a yummy black bean spread. You can start with dry beans or canned. Since I tend to have plenty of dry Black Turtle beans around, I start with dry beans and soak them.
The recipe below provides measurement guidelines, but be creative and add more or less of any ingredient you want to highlight or downplay. When I cook, I usually end up altering a recipe based on taste and what I have at hand. If you are planning a party, I recommend at least doubling the recipe, as this will serve around 6 people.
- 1 ½ cups black beans (½ cup dry beans, or one can pre-cooked beans)
- 2 tablespoons olive oil
- 2 tablespoons lime juice
- 2-3 garlic cloves
- ½ teaspoon cumin
- Salt to taste
If starting with dry beans: Place beans in a bowl and cover with 2” water. Soak for at least 6 hours, and up to 24 hours. Drain water off and rinse beans. Cook beans at a low boil until the beans are tender (around 1 hour). Drain cooking water and let beans cool slightly.
Take cooked beans: Add olive oil, lime juice, garlic and cumin, and combine using an immersion blender or food processor until smooth. Add salt to taste.
For best flavor, refrigerate the hummus until chilled.
Serve with tortilla chips, veggies, or spread on sandwiches for an extra yummy protein boost!
– Katie Spring