Sunday, January 11, 2009

Spicy Black Bean Hummus

Maureen Redmond, featured in Cooking Light

  • 1 garlic clove, peeled
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon tahini (roasted sesame seed paste)
  • 1 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 1 (15-ounce) can black beans, rinsed and drained
  • 1 small jalapeño pepper, chopped (about 2 tablespoons)
  • Dash of crushed red pepper
  • 2 teaspoons extra-virgin olive oil
  • Dash of ground red pepper
  • Chips or veggies, for dipping

  1. Using a mini food processor, finely chop garlic. Add next six ingredients and pulse until hummus texture. Drizzle with oil and sprinkle with red pepper flakes.

Liz's Rating: 8/10
Tim's Rating: 8/10


VeggieGirl said...

I love spice AND hummus, so that recipe sounds fabulous, for sure!!

Joelen said...

What a great recipe! I prefer black beans over garbanzo/chickpeas so this is just right up my alley!

Erin said...

Whoa, it's like you're reading my mind. I was just finally looking through that issue and marked this recipe as one to try! It looks great!

gaga said...

I thought that was chocolate ice cream at first glance, haha. Its looks great!

elly said...

This looks really good. I'm not huge on garbanzos which is why I rarely eat hummus, but I love black beans!

WeezerMonkey said...

I like the photo!

Lindsey said...

this looks and sounds amazing!!!

Sara said...

This looks great, I love all types of hummus. Lately I've been making hummus with white beans instead of chickpeas.