Regular Hummus and Black Bean Hummus

Hummus is a staple in our house. It's easy to make and so healthy. We eat it with raw vegetables or have it in a sandwich. When my kids were little, I used to pack add it as a special treat in their lunches boxes. When my son was 6 years old, he asked me if I could please just leave out the garlic! I later found out why. It seems that every time he would open the container during his lunch break his friends at his table would laugh at him. To make him happy I ended up taking out the garlic for his hummus. After realizing the price he was paying with his friends, I decided as a young boy it was too high a price to have his friends make him uncomfortable. That is when I made the decision to make my hummus without garlic.

I have made black bean hummus before using regular tahini. Since discovering black tahini, I think using it with the black beans makes a more intense flavor. It also compliments and enhances the flavor of the black beans.

Ingredients:

For the garbanzo bean hummus:

• 1/2 cup dried garbanzo beans

• 1 cup water

• 1/4 cup tahini past

• 1 lemon juice

• 1 teaspoon cumin

• salt

• smoked paprika and sunflower seeds for garnish

For the black bean hummus:

• 1 can black beans, drained and rinsed

• 1/4 cup black tahini past

• 1 lemon juice

• 1 teaspoon cumin

• salt

• pomegranate seeds for garnish

Yield: 6 servings

Prep Time: One day to soak your beans (I strongly suggest this is the day before you plan to use) plus 10 minutes.

Cook time: 25- 30 minutes

Method:

1. A day before, soak the garbanzo beans in water. When ready to cook, drain the water, and place the beans in a pan with enough water to cover. Cook for 25-30 minutes.

2. Strain the beans. You may want to keep the liquid in case you want to use it later to thin out the hummus.

3. In a blender or food processor, place the tahini, lemon juice and cumin. Pulse to mix. Add in the beans. Mix until your mixture is thick. If you prefer a smoother hummus add a little of your above mentioned cooking liquid. Season to taste and garnish with smoked paprika and sunflower seeds.

4. For black bean hummus: In a blender or food processor, place the back tahini with the lemon juice and cumin. Add in your beans. You can use the liquid from the garbanzo beans to thin out your hummus or just add a little bit of lemon juice.

5. Season to taste and garnish with pomegranate seeds.