If you’re anything like me you fell in love with hummus the first time you tried it. There’s just something about the texture and flavor of hummus that make it something special. It’s a simple dish that somehow manages to be sexy at the same time, whether it’s used as a dip or a spread.
I also love Southwestern cuisine. I love black beans, lime and cilantro. For me they’re a personal favorite combination. Add cumin and I’m in heaven. There is just something about the way they play together that makes me happy.
And really. What omnivore doesn’t love bacon?
There you have the inspiration for this dish. It’s all of my favorite flavors tossed into a format that is forgiving enough to take them. The result is a very familiar hummus, but with a subtle yet unmistakable back-note of bacon. It’s excellent on baked tortilla chips or even with Chicken-in-a-biscuit crackers (A favorite indulgence of mine that I am completely unapologetic about.)
I’m pretty sure that this would rock if served in a wrap with grilled chicken and some hearty greens as well, though the batch i made did not survive long enough for me to find out. My wife and I decimated it before we could experiment with it as an ingredient. It was just that good.
Hummus officionados may notice that I did not add any tahini. this wasn’t an omission. both me and my wife are fans of Turkish style hummus, which comes from a part of Turkey that doesn’t have ready access to tahini. To me it makes the hummus a bit heavy. but hey, if you love it, add it!
What’s your favorite hummus? Do you use it often, or just indulge occasionally? Feel free to share, we’re always looking for new inspirations.
Recipe: Black Bean and Bacon Hummus
Summary: A Southwestern spin on a Mediterranean classic
Ingredients
- 1 15.5 ounce can black beans, drained
- 3 cloves garlic, peeled and crushed
- 4 slices crisp cooked bacon, crumbled
- The juice of 1 large or 2 small limes
- 2 Tbsp sour cream
- 3 to 4 Tbsp extra virgin olive oil
- 1/2 tsp powdered cumin
- 1/2 tsp sweet Hungarian paprika
- Salt and pepper to taste
Instructions
- Place black beans in a food processor and blend to a thick puree. Add olive oil, almost all of the bacon, cilantro, lime juice, garlic, cumin and paprika, and blend thoroughly. Add sour cream to lighten the mixture and blend until combined, scraping the sides of the bowl often. Add salt and pepper to taste (taste often, you might prefer a little more paprika or cumin.)
- Serve garnished with a little olive oil, a sprinkling of bacon and some chopped cilantro.
Variations
Add more garlic if you like it a bit hotter or less if you’re after a milder hummus. Try lemon juice instead of lime juice for a brighter taste. just mix it up and have fun with it!
Cooking time (duration): 5
Number of servings (yield): 12
Meal type: snack
Culinary tradition: USA (Nouveau)
My rating:
What I would have done differently had I thought of it at the time:
I would have made more. A LOT more.
Links to other recipes like this:
- Black Bean Hummus, from the lovely Judy of No Fear Entertaining
- Black Bean Hummus with crispy Corn Chips, from One Perfect Bite
- Black Bean Hummus, from Tasty Kitchen
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{ 5 comments… read them below or add one }
Wow! I have made Hummus and enjoyed hummus but I have never had anything like bacon put in it. Thanks for this recipe I can’t wait to try it.
From the hummus I have tried so gar I’d have to say that red pepper is my favourite…but then I haven’t tried yours yet Jerry.
Oh my. Bacon + hummus + Chicken-in-a-Biscuit crackers? I do believe this is going on next week’s menu!
You just made my day! I have been making hummus from scratch for years and damn! I truly never thought of making it with bacon! I usually make it the traditional Isreali way with chili and onion puree but this sounds really good! The black beans almost seems like it adds a Southwest flair to it. I think I am going to make this on my day off from work. It looks delish!
It looks amazing. You really rocked this black bean hummus! I cant wait to try this!