Ingredients
Method
- Place the pepitas in a dry saut
- Place the pepitas and garlic clove in a food processor and pulse for 1 minute.
- Add the rinsed and drained black beans, olive oil, water, lemon juice, cumin, and kosher salt to the food processor and puree until smooth.
- Stir in the chopped cilantro.
- Serve immediately, perhaps with toasted corn tortillas.
Notes
- For an extra creamy black bean hummus, ensure you puree the mixture for an additional minute or two beyond smooth, scraping down the sides as needed. I've found that a bit of extra blending truly makes a difference in achieving that silky texture.
- To store, transfer the black bean hummus to an airtight container and refrigerate for up to 5 days. You can also freeze it for up to 1 month; thaw overnight in the fridge before serving. If it thickens too much after refrigeration, stir in a teaspoon of water or lemon juice to restore consistency.
- When toasting pepitas, listen for a subtle popping sound and a fragrant aroma, which signals they are perfectly done. Over-toasting can make them bitter, so keep a close eye on them. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- To store, transfer the black bean hummus to an airtight container and refrigerate for up to 5 days. You can also freeze it for up to 1 month; thaw overnight in the fridge before serving. If it thickens too much after refrigeration, stir in a teaspoon of water or lemon juice to restore consistency.
- When toasting pepitas, listen for a subtle popping sound and a fragrant aroma, which signals they are perfectly done. Over-toasting can make them bitter, so keep a close eye on them. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.