Black Bean Hummus
This "hummus" can be used as a dip for veggies or schmeared on picnic sandwiches. Feel free to use any dried beans you like, though the color will be less dramatic.
Ingredients
1/2 lb dried black beans, soaked overnight
1 T smoked paprika
1 T cumin
1/2 T chili flakes
1/2 C oil
2 T salt
Method
- Drain the beans and rinse
- Heat the oil in a large soup pot
- Add the spices and allow to fry gently in the oil
- When fragrant add the beans and toss to coat
- Cover with water and bring to a boil
- Reduce to a simmer and allow to cook until very tender
- Remove from heat and add the salt
- Let sit overnight
- Blend the beans and liquid to make a loose hummus (it will thicken when it cools)
- Allow to cool and serve
