1 can (15 ounces) black beans
2 tablespoons SOOC Baklouti Chili Olive Oil, plus more for drizzling (OR try another flavour like SOOC Gourmet Garlic!)
1 tablespoon plus 1 teaspoon SOOC Sicilian Lemon Balsamic Vinegar
¼ teaspoon Vancouver Island Orange & Lime Infused Sea Salt.
½ teaspoon ground cumin
freshly ground black pepper, to taste
1 teaspoon chopped fresh flat leaf parsley, plus parsley sprig(s) for garnish (optional)
Rinse and drain the black beans. Chop the parsley leaves and set aside.
Add all the ingredients except the parsley to a food processor. Puree the beans using one second pulses (about 10-12) to start. Run the food processor for about 15 seconds and stop to scrape down the sides with a spatula. Repeat until you reach a somewhat smooth consistency (for hummus).
Transfer the hummus to a bowl (and stir in the chopped parsley leaves). Let the hummus stand for about 15-20 minutes to marry the flavors. Drizzle with a little more of the SOOC Olive Oil and serve with pita chips or fresh veggies.
*SUBSTITUTIONS: If you’ve had this and want to change it up a bit, here are a few suggestions.
Replace the Baklouti Chile Olive Oil with the Gourmet Garlic Olive Oil, Harissa Olive Oil or Smoky Chipotle Olive Oil