In the early 1990s we spent some time at Dock Street Brewing Company in Philadelphia at 18th and Cherry Streets. Opened in 1985, it’s one of the first post-prohibition craft breweries in the country and Philadelphia’s first microbrewery. It was perfect for that time in our life – both the food and beer were good and it was reasonably priced.
It was also the time when I realized that I not only loved to eat, but I also loved to cook. If I liked something I ate in a restaurant, I wanted to see if I could make it at home. I was also an avid Gourmet magazine reader for many years. Gourmet had a column called ‘You Asked for It’ where you could write (an actual letter with a postage stamp) to the magazine and ask them to procure the recipe from the restaurant. I did just that – asking if they could get the recipe for Black Bean Hummus from Dock Street Brewing Company. Imagine my surprise when I opened my first Gourmet magazine after I was married to find the recipe I requested. I can still remember sitting on a green step stool outside our very small apartment kitchen. By that time, I’d moved from King of Prussia and changed my name! I have a vague memory of thinking this was a sign – little did I know at that time that I’d be writing a food blog (such a thing didn’t exist in 1995).
It’s hard to recall a time when hummus wasn’t everywhere. At the time I requested this recipe, you couldn’t find multiple varieties at the grocery store, nor was tahini readily available. There’s even a notation on the recipe about it being in natural food stores.
I adapted this recipe a bit to use the current sizes of cans of beans while not wasting any. I’ve also learned in my years of making hummus that the longer (as in four minutes total) you mix it in your food processor, the smoother it will be. It’s a nice combination of a black bean dip and traditional chickpea hummus.
Dock Street Brewery (slightly revised name) has evolved over the last 30 plus years and now calls a firehouse at 50th and Baltimore Avenue in West Philadelphia home. They focus on brewing beers plus other libations and small bites on the weekends.
Thank you to Lee Anna W for the beautiful bowl that I used for the hummus. I love the oxidized copper color of the pottery.
| Black Bean Hummus | Print |
- 2 15.5 ounce cans of black beans (~3-1/2 cups), drained and rinsed
- 1 15.5 ounce can of chickpeas (~1-3/4 cups), drained and rinsed
- 2 medium garlic cloves
- 3 tablespoons tahini
- ¼ cup freshly squeezed lemon juice (~ 3 lemons)
- ⅓ cup extra virgin olive oil
- 2 teaspoons cumin
- 1 teaspoon salt
- ¼ to ½ cup warm water
- Serve with tortilla and/or fresh vegetables
- In a large food processor bowl, place black beans, chickpeas, garlic, tahini, lemon juice, olive oil, cumin and salt. Pulse until combined.
- While motor is running, add water until consistency is just smooth. (You can also add additional olive oil and/or lemon juice). Process for a full three minutes more to reach a very smooth consistency. Check to see if it needs more olive oil, lemon juice and/or salt – process until well combined. (Total combined processing time is about four minutes.)
- Refrigerate until ready to serve, bring to room temperature before serving. Serve with tortilla chips and/or fresh vegetables.
Source: Variation on recipe from Gourmet, September, 1995
That was always my favorite section of Gourmet!! First thing I would read! Thank for the recipe!
Tina – Me, too! I miss Gourmet magazine!