Wednesday, June 3, 2009

Black Bean Hummus

This is a great appetizer for a party, or just a great snack to stick in the fridge with pita chips and veggies. The flavor is milder than original hummus, so I think even non hummus lovers would like it.

1/2 of 16 oz can garbanzo beans (reserve juice)
1/2 of 16 oz can black beans
2 cloves garlic
3 T Tahini (sesame seed paste)
1/2 t salt
2-3 t cumin
Juice of 1 lemon
1/4 c olive oil (or less depending on desired texture)
sprinkle of pepper and paprika

In food processor, chop garlic. Add 1/2 of the garbanzo beans and 1/2 black beans with 1/2 of the garbanzo bean juice. Add just 1/2 of the lemon juice. Add other ingredients except olive oil. Add olive oil and additional lemon juice through hole in top of food processor while it's running until you've reached desired consistency. Depending on how thick or thin your desired consistency is. Spoon into bowl and garnish with cracked pepper and paprika. Enjoy with warm pita bread, chips, crackers, or veggies.

For Regular Hummus: Use whole can of Garbanzo beans and omit black beans from recipe.

Variation: Sun dried Tomato Black Bean Hummus: Add 1/4 c sun dried tomato with 1 Roma tomato into food processor before adding olive oil.

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