The Bohemian Stove

Thai Black Bean Hummus

Hummus used to be predictable… chickpeas, tahini, a little lemon, a little garlic. But these days you can find endless riffs on traditional hummus: sweet potato hummus, beet hummus, red lentil hummus to name a few. Sarah Britton has posted a bright, lemony sweet potato hummus on her blog My New Root which I highly recommend. I myself posted a recipe for a herb-infused white bean hummus not so long ago. So, Thai black bean hummus… you know it just had to happen.

A lot of this creativity seems to be driven by our new(ish) love affair with hummus. I recently read an article which said that sales of hummus in the US have gone up from a mere $5 million in 1997 to a whooping $250 million in 2013. Seriously, we are loving hummus these days. And, as far as I’m concerned, that’s a good thing! Thai black bean hummus is one of my favourites among this new crop of fusion hummus recipes.

An acquaintance of mine had been raving about his black bean hummus for some time, so I finally decided to try it out for myself. I adapted my traditional hummus recipe by swapping the chickpeas for black beans (of course), lemon juice for lime juice, tahini for peanut butter, and so on. The result is a smooth, super flavourful dip. It’s good served with tortilla chips, crackers or toasted pita wedges. Here’s the recipe:

Ingredients

• 2 ¼ cups cooked black beans
• 2 cloves garlic, chopped
• ½ cup cilantro, chopped
• ½ jalapeno, seeded and chopped
• 3 tablespoons lime juice
• 2 tablespoons peanut butter
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• ½ teaspoon sea salt
• pinch of chili flakes
• 1-2 tablespoons water

Directions

Blend all the ingredients together in a food processor until smooth. Serve in a dish with a drizzle of olive oil on top. Enjoy!