I LOVE this hummus. It was a spontaneous creation one day when I had leftover black beans. Tonight I decided to top it with curried cauliflower which is based on a tartine from Le Pain Quotidien. Seriously, please make this. You will thank me.
Curried Cauliflower
1/2 head cauliflower
1 teaspoon turmeric
1 teaspoon cumin
A few shakes of cinnamon
1 tablespoon olive oil
S and P
Preheat the oven to 400. Break up the cauliflower into small florets. Toss with the rest of the ingredients and roast for 30 minutes. Set aside.
Black Bean Hummus
1 cup cooked black beans
1 teaspoon cumin
1/2 teaspoon garlic powder
2 teaspoons olive oil
The juice of 1/2 a lemon, about 1 tablespoon
Salt, to taste
Place all ingredients into the food processor and process until well blended.
To make the tartines, spread the hummus on bread and top with curried cauliflower. Enjoy!
I love hummus, too! I wish I can make my own hummus in Spain, but kitchen doesn’t have a lot of appliances. Fortunately, I’ve tried a few hummus products (they are from Greece), but close to Spain. The hummus is so creamy, without texture, much much different than the ones in the U.S. What a fantastic idea, black beans? Sounds so delicious!