Adapted from Bon Appétit, Apr. 1998
Ingredients
- 1 c. dry black beans (3 c. cooked beans)
- ½ c. tahini
- ¼ c. + 1 T. fresh lemon juice
- ¼ c. (packed) chopped cilantro
- 4 green onions, sliced
- 2 T. olive oil, plus garnish
- 2 large garlic cloves, minced
- 1 t. ground cumin
- ¼ – ½ t. cayenne pepper
- optional: roasted red peppers
- to serve: paprika, raw veggies, pita bread (try our local pita from Hoard’s Bakery!), anything you like with hummus
Note:
For kiddos, reduce (or remove) the garlic and green onions. For yourself, feel free to increase them!
Instructions
- Soak dry beans in plenty of water for 2-4 hours.
- OR bring them to a boil in plenty of water, remove from heat, and cover for 1 hour.
- Drain, then boil in fresh water for 30-45 minutes. Drain.
- Combine everything in a food processor until smooth.
- Season to taste – you may like more lemon, more tahini, spices, etc. It is fully customizable.
