It’s been a hectic few months in the Rufus household. Most of our weekends have been consumed by a bathroom remodel and Greg’s dad came for an extended stay to help with the project. It wasn’t extended enough — there’s still much to do. I’ve been making a lot of simple foods, and loads of comfort food. For the most part, the new recipes I’ve made haven’t been my own creations. It’s been so long since Greg cooked that he actually relished the chance to put in a full day of grouting and then relax in the kitchen. I am one lucky woman. Here’s a snack I whipped up for the big game, not that we really spent time watching it. The photo is one I snapped on my cell phone. Greg’s photography will return when he’s finished the remodel.
Black Bean Hummus
- 2 cups cooked black beans, drained
- 1 cup garbanzo beans, drained
- 1/4 cup extra-virgin olive oil
- 3 cloves garlic
- 1/3 cup tahini paste
- 2 lemons, juiced
- roughly 1/2 cup water
- 1 1/2 tsp paprika
- 1 tsp whole cumin
- 2 tsp salt
- 1 tsp ground pepper
Combine all ingredients in a food processor or blender, using just enough water to reach a smooth consistency. Add more salt, pepper or olive oil to taste.
Reblogged this on The Militant Negro™.
Love me some good black bean dip! Wonderful.
Bean dip and football games just seem to go together. I know you will be happy when your project is done and the two of you can get your lives back to normal.
I’ve made lots of hummus but never with black beans. This looks really tasty Katherine! Are they corn chips made with black (or blue? If that’s how they say it) corn? So interesting. Hope the rest of the kitchen remodel goes smoothly!
Blue corn and these ones were spicy!
Yusss, love spicy stuff!