Orange You Glad For Black Beans?

22 Nov

Don’t get me wrong — I love hummus, and believe chick peas (garbanzo beans) are the world’s most perfect bean.  However, every now and then I like to try something else for my veggie dip or spread.  Lo and behold, I had the opportunity to test a new recipe for a black bean dip by vegan cookbook author Robin Robertson.  As a tester, my job is to prepare a recipe exactly as directed by the author, and write feedback on its taste, practicality, portion size, and directions.  While I have permission to photograph and blog the recipes, I cannot reveal the exact recipe — you’ll just have to wait for Ms. Robertson to publish her next book!

The recipe I tested was called Spicy Black Bean Hummus with Orange — intriguing.  Spicy and citrusy?  I had to sign up to try it!

I gathered all my ingredients, which basically would include black beans, tahini, jalapenos, salt, cumin, garlic, and cilantro.

The beauty of this recipe is that it was remarkably quick using the food processor.  First, I put in the garlic, jalapenos, and salt.

The orange flavoring would come from the zest of an orange.  I love using a microplane in order to zest.  I usually do it over a small bowl or plate, so I do not lose any of the zest.  I did not zest it directly over the other ingredients, because I needed to measure a precise amount for this recipe.

With the zest ready and the garlic and jalapenos already chopped, I added the remaining ingredients and whirled it around in the food processor.

The bean dip was meant to be garnished with cilantro, which I cut on a board with a chef’s knife instead of using a food processor.  Years ago, I used to get lazy and use the food processor for both my parsley and cilantro, much to my mother’s chagrin.  She insisted that it ruined the herbs, and I wouldn’t listen until I finally tried cutting them instead and tasted the difference.  Yes, indeed, the food processor cilantro or parsley ended up pulpy and watery, while the hand-minced herbs retained a better texture and flavor.  When chopping cilantro, I always include the stems too, because they are just as tasty!

A final garnish around the black bean dip.

Delicious!  I can’t wait to read what the final version of this recipe will be, and try it again in the future.


2 Responses to “Orange You Glad For Black Beans?”

  1. Tes November 23, 2010 at 3:05 am #

    Wow it sounds really healthy and flavourful. I really love the freshness of orange zest and cilantro. I definitely need to try this 🙂


  1. (B)limey, it’s cannellini, not chick peas! « Jerseyveganchick's Blog - November 26, 2010

    […] addition to testing the Black Bean Hummus with Orange from Robin Robertson‘s upcoming book, I also tested her new recipe for White Bean and Lime […]

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