Spinach and dill crepes with black bean hummus

Instructions

THE NIGHT BEAFORE

Soak the black beans.

1. Soak the black beans in water. Cover them completely with water, cover with film and leave for 12 hours at room temperature.

NEXT DAY

1. Drain the beans and wash them in cold water.
2. In a large po add the black beans along with the water, enough, and place on medium high heat. Once it comes to the boil, add a pinch of salt.
3. Cook over medium heat for 1 1/4 hours or 1 1/2 hours, until tender, but not longer than the cooking time. We don't want them to fall apart.
4. Drain well and set aside.

Make hummus.

1. In a food processor add 12,35 oz (350 g) of black beans along with the chopped purple onion, garlic, cilantro, cumin, red pepper, lime juice and oil. Process until we obtain a homogeneous and smooth paste.
2. Pour the water, the ideal thing is to do it little by little and processing again each time, until obtaining the desired softness point.
3. Salt to taste, process again and taste.
4. Pour into a bowl, cover with film and set aside. At room temperature if you are going to eat it right away or refrigerated if you are going to eat it later.

Make crepes batter.

1. In a food processor add the spinach leaves along with the milk, Greek yogurt and dill.
2. Process until the spinach is completely crushed.
3. Add the eggs together with the salt and process again until a homogeneous mixture is obtained.
4. Pour into a bowl and add the rice flour. Mix with a whisk until completely dissolved.
5. Set aside.

Cook the crepes.

1. Prepare a wide plate where to place the crepes.
2. Place a 79 inches (26 cm) diameter frying pan over medium heat.
3. Brush the pan with a some oil and ladle some batter on the pan. Quickly spread out the batter with the base of the ladle so that it occupies the whole surface or tilt it at the same time that we are pouring the mixture.
4. Cook it in the heat until you see that it has curdled, but without browning the base. It'll take about 1 minute. Turn and cook for 1 more minute.
5. Remove and repeat with the rest of the batter until all the crepes are made.
6. Use the oil in the frying pan only when necessary to prevent them from sticking. If the pan has a good non-stick, it will not be necessary to use it.

Serve the crepes with the hummus.

1. Garnish the surface of the hummus with the rest of the boiled beans that we have left over (they will be very few), chopped coriander, grated 1/2 lime and a dash of olive oil.
2. We can serve the crepes folded into triangles, accompanied by hummus and a separate dish with mini laminated cucumber and aromatic herbs. That way everyone can serve themselves as they please ;)

Notes

• In my case I have used small black beans, but you can use larger black beans or even white beans. In fact, if you don't like beans, you can use chickpeas instead.
• Hummus is hot, but not too hot. I have added a large tree chile (red chile), you can add as much and as varied chili as you like.
• Remember that hummus is kept in perfect refrigerated condition, and covered with film, for 4-5 days.
• I made the crepes with rice flour, but they can be made with chickpea flour or even wheat flour without any problems.
• Dill adds a great aromatic flavor and aroma to crepes. In case you don't like this aromatic one very much, you can use mint instead.
• If you are vegan and do not want to use fresh milk, you can use vegetable milk instead or even high-fat coconut milk.
• Greek yoghurt can be replaced with soy yoghurt.
• Do not cook the pancakes at a high temperature, otherwise they will brown and not keep the green color so bright and striking.
• The dressing can be totally up to you. In my case I chose the mini cucumbers, which are very cute, because they provide a fresh and crispy point that combined great with the rest.
• Aromatic herbs also bring freshness, flavor and texture to the recipe.
  

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• Black beans
• Dill
• Lime
• Post with music
• Rice flour
• Spinach