Black Bean Hummus

13 Jul

Recipe source: Julie via La Fuji Mama

It’s Summa-Summa-Summatime! Warm and sunny and time for picnics! This is a perfect dish to take to a picnic, or any other get-together where you have to bring along a side dish. (Jump to recipe)

I got this recipe from a great new food blog I found recently, La Fuji Mama (check out her Carrot Halwa – OMG! making soon…). I was really excited to find it, because I am completely burned out on hummus. Or, as my old roommate would say, “I am so over hummus.”

black bean hummus

I only changed the recipe a little – to make it more moist I added more lime juice, more tomatoes and a little bit of olive oil (though drastically less than traditional hummus).

All you do is throw black beans, cilantro, garlic, tomatoes, serrano chile, lime juice, cumin, cayenne, and salt into a food processor and blend away. Both times I’ve made this, I doubled the recipe, so you may want to have enough ingredients on-hand to do the same. One batch will be gone before you know it!

pita chips

To make homemade pita chips, I tear open the pita (I like my chips thin), cut it into triangles, brush one side with olive oil, and sprinkle on a mixture of fine-grain sea salt and Italian seasoning. You can use any seasoning you like on these, depending on what you’re serving them with. Then they bake at 350 degrees F for about 7 minutes, until lightly browned.


(and thanks to Kim, my lovely hand model :))

RECIPE – Black Bean Hummus

1 (15 oz) can black beans, drained
3 tablespoons chopped cilantro
1 clove garlic, pressed
1/2 cup diced tomatoes
1/2 serrano pepper
1 tablespoon lime juice
2 teaspoons cumin
1 teaspoon cayenne
1 teaspoon kosher salt

Cut the leafy tops off the stems of your cilantro. Roughly chop the leaves, for an equivalent of about 3 packed tablespoons.

Cut your serrano pepper in half, width-wise. You only need one of the halves for this recipe. Cut the remaining half in half, length-wise, and remove seeds. Chop the pepper.

Roughly chop about 1/2 of a large tomato.

Add the cilantro, tomato, serrano pepper, garlic, spices, olive oil, and drained beans to a food processor.

Squeeze the lime juice into the processor as well. Puree.

This will yield close to 2 cups of hummus, which is about 4 servings as an appetizer. Serve with tortilla chips or pita bread.


6 Responses to “Black Bean Hummus”

  1. Dave July 14, 2010 at 8:41 am #

    There is a lot going on in this dip (hummus). I think it is delicious, and actually, quite nutritious as well. It’s essentially beans and spices with a very small amount of olive oil. This can also be used as a sandwich spread or put into a burrito, so many possibilities. One can definitely titrate the amount of heat (serrano) going into it and the cilantro aftertaste is exquisite.

  2. Dave July 14, 2010 at 8:44 am #

    Oh! Forgot to mention the chips are delicious and low-cal as well (baked). But, go easy on the salt. I wonder if these could be fried? Hmmmm? Now there’s an experiment worth dipping into 🙂

  3. Lillian July 14, 2010 at 1:06 pm #

    This looks yummy. I also like the white bean hummus recipe you gave me. I tooked at the Carrot Halwa recipe and it looks like a great way for me to use all these carrots we get in our farmer’s box. I will let you know how it turns out. Maybe I will take pictures too 😉

  4. Lillian July 14, 2010 at 8:52 pm #

    Had mom over for dinner and we had this dip as an appetizer, it was a hit!!! Thanks! 🙂


  1. Carrot Halwa | Recipes Collection - July 19, 2010

    […] Black Bean Hummus […]

  2. White Bean Dip « Put a spork in it. - November 20, 2010

    […] Michael Jackson said, it doesn’t matter if you’re black or white. My Black Bean Hummus recipe had a Mexican flair, while this recipe is Italian. See, it really is possible to promote […]

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