I have a real thing for hummus…and I haven’t found many versions that I don’t like. Garbanzo beans, cannellini beans, black beans, lentils, edamame, etc. They all taste great to me. The inspiration for this recipe comes from a delicious recipe by Whole Foods Market. If you like cilantro and lime then you might want to try this one. This recipe works great as a dip for raw veggies like sliced yellow and red bell peppers, cherry tomatoes, sliced cucumbers, or with pita or tortilla chips. It also works well as a sandwich spread to replace the mayo or as a taco topping.
- In a food processor, combine black beans, garlic, tahini, cumin, water, soy sauce, lime juice, sea salt and cilantro. Mix on medium/low speed for 2-3 minutes or until all ingredients are thoroughly blended and hummus mixture is smooth.
- Serve with your favorite crackers, pita bread, sliced raw veggies, etc. Fresh homemade hummus can be stored in a refrigerator for 2-3 days.
- Optional Garnishes: cooked black beans, diced red pepper, cilantro leaves, etc.