Black Bean Hummus {Summer Days}

“So how exactly do you make hummus?” I casually ask as we’re driving down the road in wet swim suits. The windows are down and the warm breeze feels nice on our cool skin. We just spent the afternoon floating on tubes and showing off our swimming skills in the clear reservoir water among the green mountains. It was the perfect way to soak in yet another toasty summer day.

He starts right in like he’s been waiting on this question all day. “Well hummus is traditionally made with five base ingredients,” he says and holds up his right hand to start counting each one off with his tan fingers. “Olive oil. Chick peas. Tahini. Garlic. Lemon juice. And I like to add a little shallot or onion in mine for sharpness. Sometimes some black beans and cumin too for flavor.”

He pauses and looks off. I can see the wheels turning. Perfect. He’s already making it in his mind.

I clear my throat. He comes back to me. “That’s a really random question. Do you want some hummus or something babe?”

I slyly smile. “Why yes, a matter of fact I do. I thought you’d never ask.”


The perfect snack for these warm summer days… Let’s let loose on some black bean hummus, shall we?


  • (1) can of chick peas, rinsed
  • (1/2) can of black beans, rinsed
  • (3) cloves of garlic
  • (2) Tablespoons of onion or shallot, rough chopped
  • (3) Tablespoons of fresh lemon juice
  • (1) Tablespoon of ground cumin
  • (4) Tablespoons of olive oil….can add to mixture in 1 Tbsp increments
  • (1/3) cup of Tahini
  • (1) and ½ teaspoons of salt (maybe more for personal preference)
  • And a little water for smoother consistency


  1. In a food processor, process your garlic, chopped onion/shallot.
  2. Add in our chick peas, black beans, tahini, cumin, lemon juice and salt.
  3. During the processing, occasionally add a little olive oil and a little water as you go to help create your desired consistency.
  4. Once you achieve a smooth blend, you’ll need to finish by adding a little more olive oil and salt for a final blend or to your desired taste preference.

Alternate prep: We only have a mini-processor here in our little red cabin in the woods. Ideally you want a standard sized processor to process all of these ingredients together. Instead, we processed our chick pea mixture in batches with the black beans and then combined it all in our Kitchenaid mixer for a final light blend.

Enjoy with fresh summer veggies as a dip or on a sandwich like we did, made with fresh focaccia bread from Elmore Mountain Bread.

Until we pull from random inspirations again,

A+ H


Meats, Cheeses and Other Souvenirs {Sunday Brunch}

Last Sunday Harrison traded his chef coat for a fancy tie and headed to Cambridge, Mass for a sponsored wine pairing at T.W. Food and an inspiring lecture by Ferran Adria at Harvard.  NECI offered a handful of tickets to students for the event and he was lucky enough to snag one.

To say that I was envious of this ticket and trip is a serious understatement.

While in town he stopped by Formaggio Kitchen and sent me this taunting pic…

Mmm... meats, cheeses, heaven.

He’s a wise one though.  He knew he better not return home to sleepy MontP empty handed, so home he came with some fine souvenirs and an energized tone in his voice.

The remnants.

Today we’re pulling together a few of those Formaggio leftovers including Coomersdale by Bonnieview Farm (aged sheep’s milk), Queso Azul de Valdeon (Spanish blue cheese) and house-made chorizo and we’re pairing them with fresh Elmore Mountain Bread and arugula for some melt in your mouth breakfast sandwiches.

This bread here is Harrison's own olive ciabatta topped with Formaggio Kithen's thinly sliced chorizo.

You might call these eggs "over-easy", "sunny side up", "fried". I call them "dunken" as in you dunk your toast in 'em.

We used Elmore Mountain's Country French bread for this sandwich. They are based in Elmore, Vermont (of course!).

From their website: Each loaf is handmade and attended to from start to finish, a 16-hour process.

And this is just our warm up.   Off we go to Bohemian Bakery for a sweet second course.

Happy Sunday .

Until we play with meat and cheese again,

A + H