Black turtle beans with their umami vibe are a delicious source of vegetarian protein. This mousse-like dip is perfect for summer, especially, since coconut and rose have cooling properties and great for hot days.
Lemon verbena is an optional herb here, which I wholeheartedly recommend. Its flavour resembles sweetened lemon with a touch of mint. I grow it in my garden in the UK. Use other herbs instead, if you cannot find it - a little chopped mint works beautifully, too.
Black Bean Coconut Hummus
with rose petals and lemon verbena
Equipment
- Pressure cooker (saves time), optional
Ingredients
- 2/3 cup dry black beans - soaked overnight, drained and rinsed
- 1 tbsp coconut oil
- 2 tbsp raw coconut cream - also known as "creamed coconut"
- 10 dried curry leaves
- 1 kaffir lime leaf - optional
- 2/3 tsp mineral salt
- 1/2 tsp grapefruit zest - or orange zest
- orange or lime juice from 1 wedge - squeezed
Toppings - pick and choose
- 1/2 avocado, cubed
- fresh or dried rose petals
- 10 leaves chopped lemon verbena - or 5 chopped mint leaves
Instructions
- Cook the beans till very soft with coconut oil, coconut cream along with the curry and lime leaves. Pressure cooker is handy here: it takes 25 minutes under high pressure (use 1 cup of water)
- Remove the lime leaf.
- Blend the beans with the salt, grapefruit zest and citrus juice until creamy and mousse-like in texture. Adjust the consistency with water, however if you used pressure cooker, the cooking liquid should be just right.
Notes
Great with breadsticks, soft pretzels and flat breads or even savoury dinner biscuits.
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