Black Bean Hummus
The photo shoot started innocently enough.
Until a “helper” crawled up on the table and dug in.
So…ya, this is definitely a kid-approved recipe. Because it didn’t even survive the photo shoot. She ate almost the whole bowl. A twist on conventional hummus, because I know some (crazy) people don’t like chickpeas, the bean used to make normal hummus. Clearly, I love chickpeas–check out my Chickpea, How I Love Thee post–but this is a very smooth and mild-tasting hummus. It was too mild for my husband–if that’s the case when you make it, try adding a little red cayenne pepper and some extra paprika.
Black Bean Hummus
Black Bean Hummus
Author: Super Veggie Mom
Recipe type: Dips
Cuisine: Mediterranean
Ingredients
- 1 can black beans, drained and rinsed
- 1 can butter beans, drained and rinsed
- 1 clove of garlic, minced
- 1 + ½ tsp ground cumin
- ⅛ tsp paprika
- 2 tbsp tahini (sesame seed paste)
- 1 tbsp freshly squeezed lemon juice
- 4 tbsp olive oil
- 1 dash of salt and black pepper, to taste
- 1 bunch of fresh cilantro, for garnish (optional)
Instructions
- Place all ingredients except salt, pepper and cilantro in food processor and blend well, stopping occasionally to scrape down sides.
- Season to taste with salt and pepper. Store in refrigerator.
Leave a Reply