cookware
- food processor
- resealable container
- rubber spatula
1 | Drain the black beans and transfer them to the food processor with the garlic. Process until the garlic is chopped and texture is smooth. |
2 | Add the oils, vinegar, Tabasco, and salt. Process for another 5-10 seconds to combine. (Instead of measuring out the oil in tablespoons, you could also fill a 1/3 cup measure with half vegetable oil and half walnut oil.) |
3 | Transfer the hummus to a resealable container. Stir in the chopped cilantro. Cover and refrigerate. |
4 | To plate at serving time, spoon about 1/3 cup of the hummus on each plate. Spread it out in the middle and add a heaping spoonful of sour cream in the center. Top with 2-3 oysters. Sprinkle cilantro leaves, serve toasts on the side. |
source: Jacques Pepin's The Short-Cut Cook
notes
Here's Jacques Pepin's tip for cleaning the food processor blade. Empty out the food processor, put the blade back in and run it. The centripetal force will pull the hummus off the blade.