a peek inside the fishbowl

07 Jan, 2011

Will they eat it: Black bean hummus

Posted by andrea tomkins in: Recipes and Food

If you’ve been following this blog for any length of time you already know that I love to eat healthy food, and that I’m constantly trying to find recipes for healthy new foods and dishes my family will love too. When Mark emailed me this recipe for black bean hummus I knew I had to try it.

The girls eat regular hummus (receipe here) quite happily, which is a joy to behold because hummus is full of fibre and other great stuff. But back to the black beans. Here is how I served it up:

Black Bean Hummus

I thought it was ok. Maybe 5/10.

Next time I might add a bit more garlic and cilantro. I only used 1tb of olive oil because I didn’t want it emulsifying too much. It was very mild, but then again, I left the red pepper flakes out because I made it primarily for the girls.

One kid ate it quite happily, the other wasn’t too thrilled. Despite my 50% failure rate I do urge you to try it. I think it would make a great sandwich spread.

If you make this let me know how it works out for you!


3 Responses to "Will they eat it: Black bean hummus"

1 | Javamom

January 7th, 2011 at 11:10 am

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Thanks for the reminder! I was wondering what to make with my can of beans today…

I have made this hummus, and variations of this, with almost all kinds of beans. Even with a can of mixed beans! I do add more garlic usually, and lemon, because we do need a little bit of kick. I have found that for those who prefer it milder, you simply divide the mixture and make each one slightly different.

2 | Carla

January 11th, 2011 at 10:48 am

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I come from a country where we eat black beans almost literally three times a day. Yum. and the idea of adding tahini and lemon to them seems just strange. We make a black bean dip that is always a big hit: fry some minced onion and garlic, add blended beans (beans should be well cooked; blender or food processor whatever works best for you), add salt to taste and cook at low-medium heat (carefully because boiling bean puree is super splattery and hurts!) to thicken up to a thick puree. It will get a bit thicker as it cools down. This is excellent with bread, chips, crackers, etc. For a delicious flavour, you can use coconut oil to begin with.

3 | andrea

January 11th, 2011 at 11:02 am

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Carla, I’m going to try it your way. There was something about this that wasn’t quite right. Thank you! And I keep meaning to pick up some coconut oil based on your suggestion ages ago. Thanks for the reminder!!

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My name is Andrea and I live in the Westboro area of Ottawa with my husband Mark and our dog Piper who is kind of a big deal on Instagram. We also have two human offspring: Emma (24) and Sarah (22). During the day I work as a writer at the Royal Ottawa Mental Health Centre. I am a longtime Ottawa blogger and I've occupied this little corner of the WWW since 1999. The Fishbowl is my whiteboard, water cooler, and journal, all rolled into one. I'm passionate about healthy living, arts and culture, travel, great gear, good food, and sharing the best of Ottawa. I also love vegetables, photography, gadgets, and great design.

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