Let’s face it: hummus is ugly. Beige and mushy. But I love it. Especially with a little raw garlic thrown in for a kick.
Lately I have been making mine with both chick peas and black beans. Even uglier with black beans, I must say.
Then, I came across this fun hummus presentation by Debbie at Taste and Tell with her Carrot Patches Hummus. So creative. So fun. And, hides that mushy beige look.
So, I tweaked the taste a little and then tweaked the presentation by adding black beans to the top of the hummus – so you don’t see brownish black mush – you see black beans that look like pebbles. And the carrots? I used baby carrots with the tops still on, but I cut the leggy part off and stuck the greens in a hole I poked on the tops of the carrots.
Put this on your next buffet or party and for rave reviews- in both taste and presentation.
— posted by Donna
BLACK BEAN HUMMUS
1 can (15 ounces) black beans (drained and rinsed)
1 can (15 ounces) chickpeas, drained and rinsed
1 clove garlic, chopped
1/2 cup diced onion (I like green onions, but red is great too)
2 tablespoons extra virgin olive oil (use the good stuff)
2 tablespoons lime juice (about 1 large lime)
1 teaspoon cayenne pepper sauce (Frank’s is my favorite)
1 teaspoon cumin
Salt and pepper to taste
Blend everything in a food processor until smooth.
To make the flower pots: Line some small clay flower pots with plastic wrap. Spoon hummus into pots about 1 inch from top. Stick baby carrots or other pretty veggies in the pot, sticking out by about an inch. Spread whole black beans on top of hummus around veggies. Serve with assorted crackers or chips.
Some of the black bean hummuses that inspried me on the world wide web:
Southwest Black Bean Hummus, Everyday Southwest
Black Bean Hummus, Bake Your Day
Spooky Black Bean Hummus, Fat Free Vegan