Black Bean Hummus

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)
Total:
Recipe from Cooking Light

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Recipe Time

Total: 20 Minutes

Nutritional Information

Amount per serving
  • Calories: 127
  • Fat: 4g
  • Saturated fat: 0.5g
  • Monounsaturated fat: 2g
  • Polyunsaturated fat: 1.1g
  • Protein: 5.1g
  • Carbohydrate: 18.5g
  • Fiber: 2.4g
  • Cholesterol: 0.0mg
  • Iron: 1.7mg
  • Sodium: 138mg
  • Calcium: 41mg

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