Mexican Black Bean Dip

Hummus is my GO-TO thing. Lunch or dinner looking a bit dull? HUMMUS. Need a healthy snack full of protein and fibre? HUMMUS. Need a dish to take along to a friend’s party or gathering? HUMMUS. Ran out of the last lot of hummus? Time to make some HUMMUS. 

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I understand how easy and accessible hummus is nowadays, your local Tesco Express probably stocks at least 4 or 5 different varieties, and it is a good way of adding some healthy fats and protein into your diet. Looking at the label, the ingredients are pretty familiar but the levels of fat and salt can be pretty high, so the serving size is limited to 1/4 of a pot. Seriously, does anyone stick to that guideline? It takes some stroonggggg will power, one of which, I don’t have.

I’m totally ok with that.

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I do prefer home made though. It leaves space to mix up the beans and pulses, as we all know eating a predominantly plant based diet requires lots of variety, so rotate those legumes. Chickpea is the classic, but try Butter bean or Cannellini bean for some smoooooth dipping. I always try to buy the best tinned beans I can afford, in the supermarkets they do an organic range which is in a carton with no added salt. I would soak and cook them myself but always end up forgetting, and this girl is not waiting for beans to soak to get her hummus fix. If you’re much more organised than me, than by all means using dried beans is a thriftier (and usually tastier) option.

 

Most of my recipes and creations tend to involve using up a glut of things in my fridge. This time it happened to be coriander, which always wilts quicker than I can use it up. And the Saturday curry night never uses the entire bunch – I do love my coriander it gets sprinkled on everything – but still there will be some left. I also wanted to make a black bean dip to change things up a bit. Refried beans has to be up there in one of my favourite things to eat. Just give me a bowl of refried beans, guacamole and salsa. That’s one happy Thea, just leave me be. 

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So the general elements of hummus, chickpeas, lemon, garlic, cumin, olive oil, tahini and salt all get a little switch around. Here we have black beans (but feel free to use kidney beans if you can’t get hold of them), lime, garlic, ground cumin and coriander, chilli, pumpkin seeds, fresh coriander and salt. Rather simple, takes only a few minutes in the trusty food processor (mine is older than me, it’s vintage!) and is ready to dollop at your hearts desire. Carrot sticks at the ready!

Mexican Black Bean Dip

Ingredients

  • 1 tin of black beans, drained
  • 1 clove of garlic
  • 1 small bunch of coriander
  • 1 small handful pumpkin seeds
  • 1 green chilli, de-seeded
  • 1/2 tsp ground cumin
  • 1/2 tsp ground coriander
  • Lime
  • 2 tbsp Extra virgin olive oil/rapeseed oil

Method

  1. Put the drained black beans into a food processor along with the peeled garlic clove, pumpkin seeds and ground spices
  2. Chop the stalks of the coriander roughly and add it all into the food processor along with the zest and juice of 1/2 the lime.
  3. Chop the chilli and add along with a big pinch of salt and the oil and blitz.
  4. Leave the motor running for a minute or two, you may need to scrape down the sides until smooth, then taste. Add any extra salt, lime or chilli you feel necessary.
  5. Scrape into a serving dish or Tupperware where it will keep for 5 days.

Enjoy you lovely lot!

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Black truffle and chilli hummus

No matter how much I love cooking and want to cook at home, there comes a time when it’s necessary to let your palate experience new flavours, and also myself get inspired. Recently my imagination hasn’t been too wild. Usually I have ideas springing up left right and centre. New concepts I’ve seen on blogs, or on restaurant menus, ways of preparing ingredients I’ve not tried before. I have my little notebook for the MUST COOK things, and dishes to also recreate. 

At the moment, there seems to be nothing happening in that creative side of my brain. Maybe it’s a change in season,but I seem to be stuck on the same day to day bandwagon. Typically one that involves, avocado, sweet potato, hummus, tomatoes, salad, quinoa. Peas if I have them, because they are just the tastiest little morsels. Neither my mum nor my dad like peas so I was never fed them as a child. There was a pea ban in our house. How very wrong. I like to think that now I’m making up for that over the past few years by eating them possibly everyday. (Aaaandddd sneaking them into the food I cook for my parents, mum no longer ‘hates’ them, RESULT!!) 

Don’t get me wrong, that situation ain’t too bad. Anything that involves hummus just gets elevated to, ‘that’s what I’m talking about’, flavour town!!

Guilty!! I’m having to declare that i dont always make my hummus. But who can carry a food processor round in a suitcase? If there’s anyone out there willing to show me how I’m open for ideas. Until then, bought it is. I always try to buy the best quality one I can find, preferably organic, using rapeseed or extra virgin olive oil and no added nasties. The ingredients list should say: chickpeas, tahini, garlic, salt, olive oil. And not much else. 

‘Is that all that goes into hummus?!?’ I hear you cry. Why yes. It’s so simple, can be whizzed up in minutes and by adding different spices, herbs, vegetables you can change the flavour up. Not getting bored of it now are we!

I was having a good scrolling marathon on Instagram the other day, when I saw a post from a cafe I’ve recently visited in London called Saladpride. I’m always racking my brains and Pinterest trying to think of new combinations, hoping for that winner. I think I may have found it.

Not from my mind, so maybe I shouldn’t be taking full responsibility, but I’m sure it’s not a world first, everyone takes ideas from other people that’s how we develop and expand.

Truffle and chilli hummus. 

I love how your attention was swiftly diverted back to this post. 

After spending my weeks holiday in Croatia, obviously I picked up a jar (or two) of truffles. One black and one white. Mixed with other mushrooms, the black one with olives and capers too and the white with cream and Parmesan. Anyone else thinking spread the White one on avo on toast, or is it just me?!?!

I added a good few dollops of the black truffle paste into my hummus, it gives a deep earthy flavour, and a good pinch of chilli flakes for a nice warmth. You’ll want to add this to your hummus flavour rotation, even if you only ever make it plain, please change that today. Get your your food processor and give it a whizz!!

I’ve realised that we probably don’t all collect food items from abroad and truffle paste might not be something you can find on your bog standard supermarket shelf. Perhaps substitute some of the oil with truffle oil instead. Don’t overdo it though, truffle is powerful stuff!
Black truffle and chilli hummus

Ingredients

  • 1 can chickpeas (preferably organic and the can bpa free)
  • 2 cloves of garlic
  • 3 heaped tbsp of tahini 
  • Juice of 1 lemon
  • 5 tbsp rapeseed oil or EVOO
  • 1 – 2 heaped tsp of black truffle paste
  • Good pinch of chilli flakes
  • Cayenne to sprinkle on top

Method

  1. Drain your chickpeas and rinse them before putting in the food processor
  2. Peel the cloves of garlic and put in with the chickpeas and the tahini
  3. Blend until everything is fully combined and no longer chunky
  4. Add all the other ingredients and blend again till really smooth. Add water a little at a time until it’s at a dollopy consistency and add a couple of pinches of sea salt, more truffle and/or chilli if you wish. 
  5. Scrape into a bowl to serve, sprinkle on extra chilli flakes and some cayenne if you like a kick and a drizzle of some more oil
  6. Serve as a dip with crudités, crackers, pitta, roast sweet potato wedges, with your salad, on a burger, sandwich, or as I do eaten with a spoon. 

I really do hope you make this one. I’ve made many a variety of hummus (is there a plural, hummi???) but this one beats them all hands down.

Happy dipping!!

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