Black Bean Hummus

Ingredients

235g cooked black beans
2 tbsp tahini
1 garlic clove
2-3 tbsp extra virgin olive oil
The juice of a large lime
½ tsp hot smoked paprika

I happened on a recipe for hummus using black beans instead of chickpeas on a recent trip to the Caribbean. Black beans grow in the Americas and are full of antioxidants, as well as the healthy dose of protein, fibre and micro-nutrients for which they are well known. Much as I love refried beans with all their butter, onions and garlic, this brightly flavoured, rich hummus feels lighter and more healthy and is delicious in a quick, toasted burrito at lunchtime. Eat it with classic flavours like coriander, pink, pickled onions and salsa, or grill paneer and stuff it in a tortilla with this hummus and lots of Indian pickles and chutneys for a sensational fusion burrito – just make sure you toast it in a dry frying pan to seal the folds – it makes the tortilla deliciously crisp.

Recipe

Whiz the black beans with the tahini, garlic and 2-3 tablespoons of cold water for 45-60 seconds, adding the olive oil only if you need to loosen the blades. Season with half a teaspoon of sea salt, the lime juice and the paprika and whiz again for another minute, adding more cold water to get it to the texture you want. It should be light, creamy and like hummus. Taste, adding more paprika, lime or salt if needed.

I also love to make this with a fresh green chilli instead of the paprika, and a large handful of roughly chopped coriander.