What can I say. I love babies and I adore Krystal at Mrs. Regueiro’s Plate. So naturally when I was asked to prepare a dish for her Virtual Baby Shower from her friends in the blogging community, I jumped at the chance. We were asked to prepare either a Cuban or Filipino dish to honor the heritage of their gorgeous little family. I originally chose mini empanadas for my dish but I very quickly changed my mind. Don’t get me wrong the empanadas were fantastic but the dough for that specific Cuban empanada was the most difficult dough I have ever worked with. I will certainly have to tweak that recipe a little before sharing it with you.
Enough about that! Back to the party. I stumbled upon this Cuban Black Bean Hummus and knew it would be a winner. Black beans, garlic and lime juice? Pish. Let me just tell you I almost like this more than traditional hummus! I served this with Cuban bread crostinis. I would say this dip is very worthy of celebrating just about anything!
Congratulations Krystal and Eric on your future bundle of joy! I am so happy for both of you!
Be sure to check out all the party fare here, thank you Joelen for hosting the shower!
16 ozs black beans (drained)
1 tbsp tahini
3 tbsps olive oil
1 lime juice
2 garlic cloves (peeled and sliced)
1 tsp cumin
ground pepper (taste)
Combine all of the ingredients into a food processor.
Process until smooth.
Cover and refrigerate until ready to use (up to one week).
Bring to room temperature before serving.
Serve with toasted baguette rounds, pita or fresh vegetable sticks/slices/rounds.