Black Bean Hummus

Black Bean Hummus Recipe
Photo: John Autry; Styling: Leigh Ann Ross
Instead of chickpeas, you can use black beans to make this Middle Eastern dip. And for a bit of extra flavor, stir in jalapeño pepper and lime juice.

Yield:

8 servings (serving size: about 3 1/2 tablespoons hummus and 3 pita wedges)

Recipe from

Recipe Time

Total: 20 Minutes

Nutritional Information

Calories 127
Fat 4 g
Satfat 0.5 g
Monofat 2 g
Polyfat 1.1 g
Protein 5.1 g
Carbohydrate 18.5 g
Fiber 2.4 g
Cholesterol 0.0 mg
Iron 1.7 mg
Sodium 138 mg
Calcium 41 mg

Ingredients

1/2 cup chopped fresh cilantro, divided
2 tablespoons tahini (roasted sesame seed paste)
2 tablespoons water
2 tablespoons fresh lime juice
1 tablespoon extra-virgin olive oil
3/4 teaspoon ground cumin
1/4 teaspoon salt
1 (15-ounce) can no-salt-added black beans, rinsed and drained
1 garlic clove, peeled
1/2 small jalapeño pepper, seeded
3 (6-inch) pitas

Preparation

1. Preheat oven to 425°.

2. Place 1/4 cup cilantro, tahini, and next 8 ingredients (through jalapeño) in a food processor; process until smooth. Spoon into a bowl; sprinkle with remaining 1/4 cup cilantro.

3. Cut each pita into 8 wedges. Arrange on a baking sheet. Bake at 425° for 6 minutes, turning once.

Note:

David Bonom,

March 2011
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