Black Bean Hummus
Accidentally vegan, this delicious hummus can be a meal on it's own if you layer it up with enough roasted capsicums and tomatoes. Add feta if you wish and then loads of flat bread to mop it all up with. Of course if you watch the video you are going to want to join the Hummus Club and go all out! (Plating up tips at the end of the vid!!)
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Need
- 1 Punnet Heirloom cherry tomatoes quartered
- 100 Grams capsicum/bell pepper red and yellow, cubed
- 20 Grams Extra Virgin Olive Oil (EVOO) BUY
- pink salt flakes as needed BUY
- 2 cloves garlic
- 1 lemons zest and juice
- 1 Tin black beans
- 1 Tablespoon black tahini
- 2 fresh coriander or cilantro root and stalks
- 1 Teaspoon smoked paprika
- 1 Teaspoon onion powder
- 1 Teaspoon dried red chilli flakes plus extra
- 1 Pinch black pepper or to taste
- 100 Grams cubed ice
Do
- 1
Preheat oven on grill setting 220°C. Line an oven tray with baking paper.
- 2
Place tomatoes, and capsicum onto the tray and drizzle with EVOO and season with salt. Cook for 8 minutes or until tomatoes have started to blister. Set aside.
- 3
Place all remaining ingredients into the Thermomix bowl and blend 1 min/speed 10. Scrape bowl and repeat until you have a silky smooth hummus.
- 4
Spread in a serving bowl and top with the tomatoes and capsicum, a drizzle of EVOO and some chilli flakes.
Served with
Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
