Jumus Mexicano

Today I came across a recipe for Black Bean Hummus.

Now, black beans are a very Mexican dish and are a great staple in a vegan or vegetarian diet. Black bean soup, refried black beans (without the lard!), and black bean dip with tortilla chips are simple and tasty. When I saw the Black Bean Hummus recipe, I was inspired to tweak it just enough to bring out a bit more of the Mexican spirit without losing the typical hummus tang of the tahini and lime. So below are my two more Mexican versions.

Jumus Mexicano 1

Ingredients
1 cup cooked black beans, cooled and drained (reserve liquid)
2 cloves garlic, minced (the original recipe called for just one clove, but I’m a garlic freak and always put 2 cloves in my hummus, whatever kind it is)
1/4 cup soft silken tofu
2 tablespoons tahini
1 teaspoon ground cumin
A pinch of cayenne pepper or chile piquin, or to taste
Juice of 1 small lime
Sea salt to taste
Chopped fresh cilantro leaves, for garnish and extra Mexican flavor

Preparation:
Place the beans, garlic, tofu, tahini, cumin, cayenne, and lime juice in a food processor or blender. If you need to add some liquid to process it smoothly, add some of the reserved bean cooking water*. Process until smooth. Season to taste with sea salt. Serve garnished with chopped, fresh cilantro (coriander) and accompanied by baked corn chips.

* The original recipe also called for 1 tablespoon extra-virgin olive oil, but I left it out as I find the tahini provides enough oil and the tofu provides creaminess. Extra thinning can be done with the reserved bean liquid.

 

Jumus Mexicano 2

Ingredients
1 cup cooked black beans, cooled and drained (reserve liquid)
2 cloves garlic, minced
1/4 cup soft silken tofu
2 tablespoons tahini
1 teaspoon ground cumin extra Mexican flavor
Juice of 1 small lime
Sea salt to taste
1 tablespoon chopped, canned jalapeño peppers
1 tablespoon chopped, canned pimentos (homemade roasted red pepper is even better, if you’re ambitious!)
Chopped fresh cilantro leaves

Preparation:
Preparation is the same as the first version up to the salt. Before placing in serving bowl, fold in the finely chopped jalapeños and pimentos.

Here’s the recipe this entry was based on: http://www.care2.com/greenliving/black-bean-hummus-recipe.html#ixzz1LbDLoa49

A Gringo’s Guide to Authentic Mexican Cooking (Cookbooks and Restaurant Guides)
Eden Organic Black Beans, No Salt Added, 15-Ounce Cans (Pack of 12)