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Black Bean Hummus

Black Bean Hummus
Photo: John Autry; Styling: Leigh Ann Ross
Total time 20 mins
Yield

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

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.

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

Nutrition 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

How to Make It

  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.