Personifying Hummus

Chickpea hummus is kind of like a vegan movie star. It holds a Marilyn Monroe kind of status, as everyone knows it, knows that it's been around forever, that vegans and most other people really like it, and anyone who hasn't tried it knows about it in all its glory. It's an undeniable old favorite that I most certainly love and imagine that you do too. But I've eaten chickpea hummus a lot. It takes me longer than most people to get sick of something as awesome as chickpea hummus, but I eat it almost every day. A much needed brainstorm is in order.

Black bean hummus is kind of like chickpea hummus's little sister. She's as perfectly delicious, savory, spicy, and stylish as chickpea hummus, but no one seems to pay her any attention. She can merit just as creamy a texture, and what she lacks in nutty tang, she makes up for with a healthy dose of toasted pine nuts. Her deep, dark shade of brown is intriguing and either she compliments cilantro, or cilantro compliments her. I'm a little sister, too. I feel you. Popularity isn't everything-- Behold.

Black Bean Hummus

1 28oz can black beans, drained and rinsed

1/2 cup tahini

2-3 cloves garlic
1/4 cup toasted pine nuts
1/4 cup cilantro

1 tablespoon hot sauce, more to taste

1 teaspoon vegan worcestershire sauce (optional, or sub soy sauce)

2 teaspoons garlic powder

2 teaspoons ground cumin

1 teaspoon hot paprika

1 teaspoon old bay

1 teaspoon ancho chile powder, or whatever chile powder you have

2 tablepoons olive oil

1 teaspoon black pepper

1 teaspoon salt

1/2 cup water

Crush the garlic and peel paper off cloves and add them to a blender. Then add beans, tahini, hot sauce, cilantro, pine nuts, worcestershire, spices, olive oil, salt and pepper.

If your blender starts, cool. If not, stir in 1-2 tablespoons of the water and start again. If your blender needs more water, add it slowly and stir with a spatula (with the machine off) to move the water towards the bottom. Try blending again until you can get everything to a smooth, thick, spreadable consistency. Taste for seasonings.

Serve with pita chips, plaintain chips, or blue corn chips. Veggies aren't a bad choice either.