Black Bean Hummus

20240407 #breakfastdiary 1026, 14°C/sunny, 56min/workout(W, Y) I figured there was no reason hummus couldn't be made with black beans, but the density and texture turned out so different that it just confirmed chickpeas really are the right call for hummus — #blackbeanhummus The night before, soak 300g black beans in water. Boil the 300g black beans in salted water. Rinse in cold water and let cool slightly. Blend the cooked beans with 1 tbsp tahini, 1 tbsp lime juice, 1 clove garlic, 1/4 tsp cumin, 2 tbsp olive oil, and 1/2 tsp salt. Set some of the bean cooking water aside and pour it in gradually to adjust the consistency (I ended up using about 1 cup). Add mint leaves and cilantro and blend to finish. Plate it and top with olive oil and chopped pistachios. It's great on its own, but also delicious dipped with toasted sourdough.