Monday, July 11, 2011

Recipe: Black Bean Hummus

So, since my spicy chickpea hummus was such a success, I decided to make a black bean hummus for my family to snack on this week. The recipe is almost identical to the spicy chickpea recipe, but the addition of paprika adds a new flavor and the use of some of the liquid from the can of black beans makes this a creamier, less dry hummus.

Serves: 6-8
Prep time: 10 minutes
Cooking time: No cooking necessary
Difficulty: Easy
Special Equipment: Food processor

  • 1 clove garlic
  • 15 oz. canned black beans
  • 2 tbsp. lemon juice, fresh or bottled
  • 1 tbsp. extra virgin olive oil
  • 1 tbsp. tahini (or 2 tsp. sesame seeds and 1 tbsp. sesame oil )
  • 3/4 tsp. ground cumin
  • 1/2 tsp. salt
  • 1/2 tsp. pepper
  • 1/4 tsp. ground coriander
  • 1/4 tsp. ground red cayenne pepper
  • 1/4 tsp. paprika
(Recipe and ingredients for flat bread for dipping can be found here; this time, I had premade pita chips and baby carrots)

Combine all of the ingredients in a food processor and blend until smooth. Transfer to a small bowl and serve with pita/flat bread, bell pepper slices, or "dippers" of your choice. Refrigerate leftover hummus.

Like the spicy chickpea hummus I made before, this hummus is spicy and flavorful and makes for a delicious snack.

No comments:

Post a Comment