Black Bean and Cilantro Hummus

 

The incomparable Caravia’s does just about everything perfectly. Their food is amazing, their produce is the best/most organic you can find in the area, everything is selected with care and detail, and the health inspector, while visiting, told them “If every place was this clean, I’d be out of a job”. Oh, and it’s a family-run business (by one of my favorite families of all time) and you should go there immediately, if not sooner.

Anyway, they make a ton of awesome food, but one of my favorites is their black bean and cilantro hummus. I tried to duplicate it, but I’ll admit a loss when I meet one – theirs is still better.  So the next time you visit Clarks Summit, pick some up. If not, this will do as a substitute!

BLACK BEAN AND CILANTRO HUMMUS (makes enough for a party-size serving)
– 1 BPA-free can of chick peas (also called garbanzo beans)
– 1/2 BPA-free can of black beans
– approx. 3 tbsp. cilantro
– 1/4 C. tahini
– 1/4 C. EVOO
– 1/4 – 1/3 C. chicken (or vegetable) broth
– juice of 1 lime
– 1 tsp. cumin
– kosher salt to taste

1. Drain and rinse the black beans and the garbanzo beans. Add the garbanzo beans to a bowl, set the black beans aside for later.

2. In the bowl with the chick peas, add the tahini, EVOO, 2 TBSP of cilantro, cumin and kosher salt. Mix it all together pretty well.

3. Add the mixture to a food processor, pulse it until it’s combined. 


4. Little by little, add the broth – continuing to pulse the mixture – until it’s pretty light and fluffy.

5. Put the mix back in the bowl, stir in the 1/2 can of black beans and the remaining 1 TBSP of chopped cilantro. Mix it all together and refrigerate. Serve with chips, veggies, pretzel chips, or even use it as a sandwich spread.

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