black bean hummus

merry mexicano

I’ve always been partial to a big dip into some good old home-made hummus, a staple in my nibbles repertoire. Then the other day I sampled a deliciously zingy & punchy black bean hummus that was being created for a soon to be launched Mexican fine dining restaurant in Sydney (you heard it here first), and now I’m on a mission to try and recreate it.

The recipe is a work in progress but my first attempt was pretty tasty and might’ve converted me already, so I dare you to give it a go and see what you can come up with.

It’s so easy…I used 1x can of frijoles negroes (black beans), 3 garlic cloves, 1 tbs tahini paste, 3x red chillies (deseeded), 1x tbs fresh crushed jalapeno, 3 sprigs of coriander (stems & leaves), juice and zest of 2 limes & a few good glugs of Spanish olive oil….just chuck it all in the food processor and whiz it up until smooth, add salt & pepper to taste.

You can tweak the chillies & jalapenos to go for a big kick or milder if you can’t hack it. Give it a good extra squeeze of lime juice & top with some chopped chilli and a few coriander leaves, then serve with some organic corn chips which works nicely for a really easy & healthy summer nibble to accompany a few festive Christmas drinks, preferably a with a corona and lime while enjoying views across the water somewhere.

Enjoy and Merry Christmas! xx

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