Memories of a Cuban Kitchen, p. 43
One
16-ounce can black beans, drained
1
tablespoon tahini (sesame paste, available at Middle Eastern grocery stores and
many supermarkets), optional
3
tablespoons pure Spanish olive oil
Juice
of 1 lime
1 to 2
cloves garlic, sliced
Salt and
freshly ground black pepper to taste
1
teaspoon ground cumin
In a food processor fitted with a steel blade, combine all
ingredients and process until smooth.
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| The tahini is the only part that isn't "authentic" Cuban. But it tastes good, so there's that. |
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| Ready to go for a ride, little ingredients? |
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| WHURRRRRMWHURRRRMWHURRRRRM |
Cover and refrigerate until ready to use.
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| Makes about a cup and a half. |
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| Ready to go to the potluck! |
Bring to room temperature before serving. It will keep in the refrigerator for
one week.
My Rating: 4/5 "Great taste - the only real difference from more generic hummus is that the black beans give it a bit of a earthy undertone, which is subtle but tasty."
If you wanted to punch it up a bit you could fry the garlic in the olive oil. Don't slice the garlic, just put the whole cloves in the oil, medium heat, until the cloves are a nice brown all the way around (10 minutes or so). Wait for the cloves and oil to cool, then continue with the recipe as you have it.
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