Black Bean Hummus
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by David Bonom
Instead of chickpeas, you can use black beans to make this Middle Eastern dip. And for a bit of extra flavor, stir in jalapeño pepper and lime juice.
Ingredients
1/2 cup chopped fresh cilantro, divided
2 tablespoons tahini (roasted sesame seed paste)
2 tablespoons water
2 tablespoons fresh lime juice
1 tablespoon extra-virgin olive oil
3/4 teaspoon ground cumin
1/4 teaspoon salt
1 (15-ounce) can no-salt-added black beans, rinsed and drained
1 garlic clove, peeled
1/2 small jalapeño pepper, seeded
3 (6-inch) pitas
Instructions
Preheat oven to 425 °.
Place 1/4 cup cilantro, tahini, and next 8 ingredients (through jalapeño) in a food processor; process until smooth. Spoon into a bowl; sprinkle with remaining 1/4 cup cilantro.
Cut each pita into 8 wedges. Arrange on a baking sheet. Bake at 425 ° for 6 minutes, turning once.
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