The holidays are quickly approaching. It seems to be sneaking up on me a bit this year, and I can’t figure out why. I wanted to give you a VERY easy appetizer that comes together in a hurry, tastes great, and is a healthier alternative to all of the creamy, cheesy, carby (and delicious!) dips that will be coming your way over the next six weeks. This stuff is maybe the ugliest-looking stuff I make, but it’s delicious and easy and healthy, which means we make it quite a bit around here. I usually make it as a dip, but the leftovers work great in burritos/tacos too.
I make this all year long, and I think these photos are from this summer, hence the fresh cilantro. I typically get A TON of cilantro during the early summer months when it’s growing here, and then I freeze it. Some I freeze in ice cube trays as cilantro pesto, but then the rest I just put in big plastic bags with a bit of olive oil to keep it from browning. The frozen stuff works great in soups, salsa, and this dip, although you wouldn’t want to use it as a garnish like I did here.
black bean hummus + preserving cilantro
- 1 cup dried black beans - soaked overnight and cooked (equals about 3 cups cooked beans) or 2 15-ounce cans of black beans*
- 1 large bunch of cilantro (a little more than a cup)
- 1 small onion, peeled and halved
- 1 tsp cumin (optional)
- 2-5 garlic cloves, depending on how much you like garlic
- 1 jalapeno (leave in seeds if you like it spicier)
- Juice of one lime (or two, to taste)
- 2-3 tbsp olive oil (or grapeseed oil for a milder flavor)
- Salt and pepper to taste.
- Throw all of the ingredients except the oil in the food processor. Pulse a few times, and then slowly add the oil until you reach your desired consistency.
- Add salt and pepper to taste, and process one final time.
- Serve with carrots, celery, cherry tomatoes, and tortilla chips.
A Sara By The Season Original.