I had to pass this one on...I made it this morning and it tastes wonderful! If you're not exactly a chick pea fan, this recipe is for you! I keep a jar of tahini in my fridge just for hummus, it keeps for a long time! This recipe goes great with pita chips, which are also very easy to make yourself...You can have both of these ready in a half hour if you want...Perfect for homemade! It always tastes so much better!
By now you guys have to know I always add more garlic, but that's the only thing changed. Oh, and I added water instead of juice from the can, because I made mine from scratch and didn't have much liquid when I forgot about them at 10pm last night. If you don't have a processor, you can also use a blender...Let me know what you think!
Black Bean Hummus
Recipe #71609 | 10 min | 5 min prep |
By: ms_bold
Sep 15, 2003
Great dip to serve with toasted pita wedges, veggies, or chunks of grainy bread. I have friends who prefer this to "real" hummus.Sep 15, 2003
SERVES 8
Ingredients
- 1 clove garlic
- 1 (15 ounce) can black beans, drain and reserve liquid
- 2 tablespoons lemon juice
- 1 1/2 tablespoons tahini
- 3/4 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon paprika
- 10 black olives, chopped
Directions
- Mince garlic in the bowl of a food processor.
- Add black beans, 2 tablespoons reserved liquid, 2 tablespoons lemon juice, tahini, 1/2 teaspoon cumin, 1/2 teaspoon salt, and 1/8 teaspoon cayenne pepper.
- Process until smooth, scraping down the sides as needed.
- Add additional seasoning and liquid to taste.
- Garnish with paprika and chopped black olives.
- Serve with toasted pita wedges, veggies (I like baby carrots, especially.), and/or chunks of grainy bread.
Pita Chips
package of pita bread, cut either in triangles or in strips
1/2 c. olive oil
1 tsp. pepper
pinch of salt
1 1/2 tsp garlic powder
1 tsp. dried basil
Cut up pita bread. Spray the pan you're going to cook the bread on. Mix the ingredients (except for the pitas). I use a pastry brush to brush a little bit of the mix on each side of the slices and put on pan. With the first how ever many, you usually get more oil than seasoning on them, so at the end when I'm down to the seasoning in my mixing bowl I go back over the first ones and pat a little bit of seasoning on those. The pita bread I get is pre-sliced, so I pull them apart and it makes a thinner chip that cooks faster. If you don't cut them, you'll have to cook them longer. Note: You can cook two pans at once, but make sure you switch trays from top to bottom when you flip them over. I cook them for about 4 minutes on one side, take them out, flip them and cook them for about 3-4 minutes more. It always seems like the really thin ones get a little crispy, but they're still good! I store mine in an air tight container.
