Thick and rich black bean hummus makes a wonderful spread in fajitas.
Just about any kind of bean can be used to make hummus. One of my favourites, is this black bean variety. It has a bit of a Tex-Mex flavour to it that makes it great inside wraps, fajitas, and tacos.
Other great uses include on burgers, especially black bean burgers, or portabella burgers. Of course it also works great as a dip with pita bread.
The aquafaba that accompanies canned black beans may be quite thick, if this is the case, water can be substituted in order to thin the mixture to the desired consistency.
How smooth the hummus comes out will depend on the equipment used. A high-powered blender like a Vitamix will create a far smoother hummus than a food processor will.
(Makes 12 servings)
1, 15oz can (540ml) black beans, drained with aquafaba reserved
1/4 cup extra-virgin olive oil
1/4 cup aquafaba (more if needed for consistency)
2 cloves garlic
1/4 cup tahini
juice of 1 large lime
1 teaspoon ground cumin
1/2 teaspoon dried coriander
1/2 teaspoon sea salt
1/2 teaspoon ground black pepper
pinch cayenne (optional)
Using a food processor, or high-powered blender, combine all of the ingredients. Pulse several times to begin breaking up the contents, then blend on high (tamping down or scraping the sides as needed) until the hummus reaches the desired consistency. If it remains too thick, add additional aquafaba a tablespoon at a time until the desired consistency is reached.
Store in an airtight container in the refrigerator for up to 5 days.
Nutritional Information Per Serving:
total calories = 110 | total fat = 7.37g | saturated fat = 1.08g | cholesterol = 0mg | sodium = 105.13mg | net carbohydrates = 5.27g | dietary fibre = 3.06g | sugars = 0.15g | protein = 3.46g