A big container of beans was in the fridge. There were options on what do to with them other than serving them as a side for days. They could be frozen however the freezer was quite full. Throwing them out is least desirable as it would be a wasting food. Re-inventing or utilizing them in new dish would be a fun food adventure. The fun option is always a good one and soon a fusion appetizer of Cuban Black Bean Hummus was created.
Hummus is traditionally made with chickpeas. It originates in Arabic cuisine. I've also seen it adapted and made with different kinds of beans. So why not throw a little Cuban in the mix and make, um, Cubarabic? Arabicuban? No matter what to call the fusion, how it tastes is what counts. The Cuban black beans, spices, tahini, lemon and cilantro blend together and balance each other with earthiness and brightness.
A few notes on making Cuban Black Bean Hummus. It is better to use warm, not hot, beans as they will blend smoother than cold beans. The hummus is thick and you can use water or the liquid drained from the beans to thin it down to your preferred consistency. I've seen some recipes where the tahini is processed first then the other ingredients are added. This is an option however I processed them all at the same time.
What is your favorite fusion food? Have you created any of your own? The blending of cultures, flavors, and cuisines continue with each passing day. You might as well taste the blends and experiment too. You never know when you will discover something you enjoy and can share with family and friends.
Cuban Black Bean Hummus
Ingredients
- 3 cups drained Cuban black beans
- 1 garlic clove chopped
- ¼ cup well-stirred tahini
- 2 tablespoons lemon juice
- ¼ cup fresh cilantro leaves optional, plus more for garnish
- ¼ cup olive oil plus more for garnish
- Water as needed
Instructions
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In a food processor fitted with a knife blade, combine all ingredients except water. Process until smooth.
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If a thinner consistency is desired, add 1 tablespoon of water at a time and process after each addition.
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Transfer to a serving bowl. Drizzle with olive oil and garnish with chopped fresh cilantro if desired.
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Serve with crackers, pita bread, pita chips, or raw vegetables.
Recipe Notes
A recipe for Cuban Black Bean Hummus, an appetizer made with Cuban-style black beans, tahini, lemon, and cilantro. It can also be used as a spread.
I'd like to dip every veggie in my refrigerator into this hummus! YUM!
Thanks Christine and I dipped crackers, chips, and veggies in the hummus. It was great with any of those.
I love the twist of using black beans for the hummus base.
My fusion is 'Special Grilled Cheese' which is a quasadilla filled with cheddar cheese, snow pea pods and spicy salsa. Go figure!
That sounds like a good fusion recipe to me.
How on Earth did you make that pile o' beans look so good? Well done!
Thanks Dorothy and I did the best I could and glad the photos turned out well.
I tend to make hummus out of whatever beans I have cooked too! The flavours here look so good together. I love cuban black beans. Great photo too!
Now that I've done hummus with these black beans I can't wait to make it with other beans too. The adventure continues...
I love black beans and anything you can make with them. This looks amazing!!
Thanks Kriss
I will definitely be trying this black bean hummus. Just pinned it for later, but can't wait. Sounds wonderful. And your photos make a pale dish look so appetizing.
Thanks so much Sylvia and I really appreciate the pin and your kind words on my photography.