black bean hummus

I actually made this black bean hummus earlier this week, but I've held off on posting about it because I was looking for a clever "angle" for the post. if you're a food blogger or even just a blogger, maybe you know what I mean: it seems like there's a pressure to make every post feature some hilarious anecdote, some larger story or joke or fascinating tale of how you came up with the recipe. But you know what? There really isn't one. I wanted to make this hummus, I made this hummus, and it was good.

This black bean hummus recipe is easy, healthy, and delicious. I'm actually going to make it again today because I have some friends coming in town for a concert and I'm making some appetizers for before the show. I rarely get to cook for anyone other than myself and my boyfriend R, so I'm kind of excited. Is it sad that I'm excited to cook for people? I don't know. It isn't sad that I'm excited for the concert itself, which is The Avett Brothers!! They're one of my all-time favorite bands and I haven't seen them live since Bonnaroo 2008, before I moved to New Mexico. Of course, as soon as I moved away from New Mexico they played in both Albuquerque and El Paso, TX (an hour or so from Las Cruces, where I lived). They are so so so so so good live and I'm so excited to just rock out and dance and sing and scream. Wait. Did this post just turn into an anecdote about the recipe? I think it did!

Listen to these songs while you make the hummus:

Black Bean Hummus

makes about 3-4 cups of hummus

total time: 7ish minutes

total hands on-time: 7ish minutes

What you'll need:

2 tbsps tahini paste

1 can black beans, rinsed (or 2 cups cooked black beans)

1 can green chile (or 2 tbsps chopped green chile)

1 tbsp olive oil (plus more to drizzle on top)

2-4 garlic cloves

1 tbsp lemon juice

1 tbsp lime juice

1 tsp cumin

1/4 cup chopped fresh cilantro

salt to your taste

What you'll do:

1. Combine all ingredients in a food processor and blend until smooth. Try it and add more seasonings, especially salt or cumin, depending on your taste.

That's it! Feel free to omit the green chile if you don't like it or if you think it might be too spicy for you. I think the hummus tastes better when it's chilled. I ate mine with tortilla chips and baby carrots, but it'd be great with sliced peppers or some kind of spicy toasted pita bread, I think.