Black Bean Hummus
2017-06-07 16:03:38
Serves 12
This appetizer is totally amazing. Katherine is cutting out meat and cheese from her diet - more like vegetarian or vegan. I am trying to come up with some new recipes that she will eat. Talk about inspiration. I love homemade hummus it is much more flavorful than store bought hummus. The fresh lemon juice, that is the key to this recipe. The fresh squeezed lemon, the cumin and the red chile powder add a depth of flavor to this tasty appetizer. My only real tip is watch the garlic. I used a two medium garlic cloves and it was rather strong. I love garlic in anything, so it was fine, but if you have a hot date you might be a little careful and taste it as you go to make sure the garlic is not too strong. As I was saying the lemon really boosts the flavor of this dish. And because it is made with black beans I added a little red chile powder. It gave it a little zing! Katherine put some on a warm pita. She loved it! Well we all did, it was gone in a flash. Enjoy and Bon Appetit, Cecelia
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Prep Time
15 min
Ingredients
- 2 cans black beans, drained
- 4 tablespoons fresh squeezed lemon or lime juice
- 2 small garlic cloves, grated
- 1 tablespoon tahini sesame paste or peanut butter
- 1/2 teaspoon cumin
- 1/2 teaspoon red chile powder
- 1/2 teaspoon sea salt
- 4 tablespoons water - more if needed
- 1/4 cup olive oil
- Garnish
- Fresh cilantro leaves
- Extra-virgin olive oil
Instructions
- In food processor pulse garbanzo beans with lemon juice, grated garlic, tahini paste, cumin, red chile powder, sea salt and water. Begin to pulse until it is smooth then continue to pulse gradually pouring in the olive oil until the humus is creamy and smooth. For smoother hummus you can add a little more water. Serve with fresh veggies or pita chips.
Cecelia's Good Stuff https://ceceliasgoodstuff.com/
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