I played around with some bean type hummus and this one really stood out! It is quite marvelous if I do say so myself. I brought this to a small wine festival picnic and it was a huge hit! Enjoy!

Cest Moi – Citrus Mint Black Bean Hummus

1 lb bag black beans (or) 15.5 oz can
(by all means use organic no salt added if you can)
1 tbsp minced garlic
2 tablespoons extra-virgin olive oil
1 large orange
orange zest
fresh mint (approx 8 leaves)
sea salt & pepper
splashes of lemon Perrier or any lemon seltzer
(optional) 2 slices of lemon and one extra mint leaf

Cook the black beans until soft. (optional – treat the water with a couple slices of lemon and one whole mint leaf)

*If you use canned beans just drain and rinse well*

When the beans are ready pour them into large mixing bowl with the garlic, olive oil, and a generous sprinkle of sea salt and pepper. Blend with mixer until the mixture starts to smooth. Chop the mint leaves (medium to fine chop) and add to the bean mixture. Halve the orange and squeeze the juice from both halves into the mixture. Zest 1/2 of the orange into the mixture and add a splash of the lemon Perrier. Blend again with the mixer until the mixture becomes quite smooth. If you find it is too stiff, add splashes of the Perrier as desired. The Hummus should be silky and smooth but you won’t want it too thin so use the Perrier carefully. You can enjoy the hummus immediately but it is best after allowing the citrus and mint to infuse overnight. Keep refrigerated