Oh, hello 2012. I almost didn’t see you there.
Usually as a new year begins, I find myself struggling to remember what in the world I spent the previous year doing, and how it managed to fly by so quickly. Not this time. In fact, when I looked back at 2011 I was kind of astonished that so much change managed to fit all in one year. Friends became bosses when I took on the role of Art Director at West Coaster. (Shameless plug: If you like craft beer, you’ll like West Coaster.) Because of said friends’ influence I started drinking beer. And I love it. That’s something I never thought would happen. Oh, I also got married, moved to a new city, started this blog, became addicted to Angry Birds…
After the craziness of the year, I was very much looking forward to a long holiday break back at home with family and friends. Even though I ended up catching a horrible stomach virus that landed me in urgent care on the 31st and in bed straight through to 2012, it was still a great vacation. I feel ready to tackle another year, and hope that it’s even more eventful than the last!
I don’t do resolutions; I opt for more of a year-round attempt at self improvement. But I do enjoy starting the year off with some healthier additions to my diet after the kind of endless gorging I do over the holidays. Since it’s still football season (which to me is more about eating than anything else), this black bean hummus is a good thing to have around. It’s a huge crowd-pleaser, way too easy to make, and healthy! I’m warning you right now: if you make this, especially for a party, you will feel like you’re cheating. And you kind of are. You’re going to throw a can of beans and a few other things into a food processor, press the “on” button, and people are going to rave about what an amazing cook you are.
You’re looking at the whole process right here people. Juicing a lemon is the most difficult and time consuming step. And it just keeps getting better. Going to a huge party? Double, triple, quadruple the recipe! I don’t even know what comes after quadruple but you could to that, too! I once multiplied the recipe by 6 for a party and it turned out just as delicious. It’s the hummus that keeps on giving!
So go ahead. Spend 5 minutes making this hummus and then bask in the glory that comes your way. Hell, tell them you slaved in the kitchen all day – they’ll believe you.
Black Bean Hummus
Food Network, September 2010
I've found that this hummus usually needs a little more lemon juice than the recipe calls for. Taste it after blending in the first 2 tablespoons, and adjust accordingly.
- 1 15-ounce can black beans, drained
- 1 clove garlic, roughly chopped
- 2 tablespoons (or more) lemon juice
- 2 tablespoons tahini
- 1 teaspoon cumin
- kosher salt, to taste
- water, if needed
- Combine beans, garlic, lemon juice, tahini, and cumin in a food processor and blend until well combined. Add a little water if the consistency is too thick. Season to taste with salt and more lemon juice, if needed.
YieldsAbout 1 1/2 cups
Serve with tortilla chips, pita bread, crackers, pretzels, or basically anything you can make a dipping motion with.