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.