Organic Black Bean Bread+Garlic Hummus

Organic Black Bean Bread

This recipe makes a beautifully moist, dense but light bread that is absolutely perfect for cutting into paper-thin slices, with a texture very similar to a dark rye bread. You might expect a bean bread to be heavy but the beans just add moisture and flavour while retaining all the familiar qualities of a yeast-raised bread – it’s nothing like a soy loaf, it’s bread. If you choose to freeze it, you can pre-slice the loaf first, and take out single slices to thaw quickly and use as needed. This recipe yields 1 medium sized loaf.

1 cup drained organic black beans
1 tsp active dry yeast
1 tsp cane sugar
½ cup warm water
1 ½-2 cup organic flour (your choice of brand and type)
1 tsp sea salt
1 tbsp olive oil

2-4 medium size cloves garlic
2-3 tbsp minced onion or shallots
½ tblsp olive oil

1 tsp cane sugar
½ cup warm water
Sprinkle over
1 tsp active dry yeast
Set aside yeast mixture to activate.

Optional: In saucepan, sauté minced onion or shallot, garlic and a sprinkle of sea salt gently in approximately ½ tbsp olive oil until lightly toasted.

Place black beans in blender. Add sautéd garlic and onion (optional). Blend together until beans resemble paste.

Transfer bean paste to mixing bowl.
Gently stir in activated yeast mixture.
Add 1 tsp sea salt.
Stir in ½ cup flour.
Sprinkle on 1 tbsp olive oil.
Stir together.
Add another 1/2 cup flour.
Add another ¼ cup flour.
Turn dough onto surface sprinkled with ¼ cup flour.
Knead together, adding more flour as required to make an elastic dough.
Knead till smooth.
Form dough into ball and set in oiled bowl. Cover with clean cloth.
Let rise till doubled in size.
Shape into loaf, and place in oiled loaf pan, turning to make sure all of loaf surface is oiled. Cover and let rise again till doubled in bulk. Brush top lightly with tepid water, using your fingers or pastry brush.

Pre-heat oven to 400. When heated, place loaf on middle shelf in oven to ensure equal baking top and bottom. Bake at 400 for 15 minutes, then turn down oven heat to 375 and continue to bake for 25-30 minutes.

Remove from oven. Let cool for 5 minutes before slicing.

Organic Garlic Hummus

Place in blender
1.5 cups (398ml can) drained organic chickpeas, reserve liquid
1-3 medium size garlic cloves, chopped (optional)

Blend at medium speed until chickpeas are smooth, adding reserved liquid in very small amounts as required by blender. When smooth, add the following ingredients to blender, adding only a portion of each at a time. Blend well after each addition. Keep adding reserved chickpea liquid as needed to move the blender blades, but add only very small portions (1 tbsp maximum) at a time to avoid making the mixture too watery. Be sure to taste as you go!

¼ cup olive oil
½ cup tahini paste
1 tsp sea salt, according to taste
2-3 tbsp lemon juice, fresh squeezed or preserved, according to taste
⅛-1 tsp cumin, according to your taste

As you blend, taste, and add more salt, lemon juice and/or cumin if you like.

When hummus is smooth and well mixed, transfer into sealable container. Smooth the top surface, and sprinkle it lightly with olive oil. Over the oil, sprinkle paprika.

Cover and refrigerate or serve immediately.

Note: Hummus can be frozen with no ill effect. To use frozen hummus, remove from freezer and let thaw in fridge before serving.


© L.D’anna 2017