When I was living in Seattle, I would buy the black bean hummus made at PCC. I am not even sure if they are making it anymore because in the last few months I lived there, black bean dip started showing up in the refrigerated section and black bean hummus stopped being a dependable item. In my opinion, the black bean dip isn’t nearly as good.
I always wanted to create my own version and now that I don’t have it available for purchase just down the street, I made some today. Most of the ingredients are the same. I guessed on the amounts. My version doesn’t taste exactly like PCC’s, but close enough to satisfy the craving.
For some reason black beans, especially either cooked with kabocha squash or in a hummus, help immensely with my chocolate cravings. It has been this way for a while and I know there are a few of you out there who understand. I think it has something to do with the dark, rich and sweet combination. I am not going to think too hard on it right now. I just know it works.
Why would I be trying to stay away from chocolate, you ask? That’s a tale for another post. This post is about hummus.
Black Bean Hummus
inspired by one sold by PCC Natural Foods
2 cups black beans, drain and keep the cooking liquid (home cooked beans recipe)
1 small clove garlic, minced and sauteed lightly in a tiny amount of high heat oil
1 Tbsp tahini
1 Tbsp balsamic vinegar (I like Napa Valley Naturals Grand Reserve Balsamic.)
1 1/2 tsp good quality, unpasteurized tamari
1/2 tsp ground cumin
Pinch of cayenne (optional)
- Place all ingredients in a food processor and puree. Stop and scrape sides a few times to make sure hummus is fully blended. Add a small amount of the bean liquid if the hummus is too thick. Taste and adjust flavors to your liking.
All bean spreads puree more smoothly if the beans are a little warm. If using canned beans, you can warm them up in a saucepan before adding to food processor.