Black Bean Hummus

  • Yield 3 1/2 cups

Hummus is usually prepared with chickpeas, but this version, made with black beans, has a nice Creole-style flavor and color.

Tahini, a thick paste made of ground sesame seeds, may be purchased in the specialty section of some grocery stores, in Middle Eastern markets, or in health food stores.


Pita toasts:
12 -- pita bread rounds
-- Nonstick olive oil cooking spray
-- Garlic salt to taste
Black bean hummus:
2 -- (15-ounce) cans black beans, drained and rinsed
3/4 cup tahini
1/4 cup fresh lemon juice
1/4 cup packed chopped fresh cilantro
4 -- green onions, sliced
2 tablespoons olive oil
2 large garlic cloves, minced
1 teaspoon cumin
1/2 teaspoon cayenne pepper
-- Salt and black pepper to taste
sprig cilantro for garnish
8 ounces carrots, cut into sticks
2 medium cucumbers, sliced


For the toasts:

  1. Split the pita rounds into halves and cut each half into triangles. Arrange the triangles in a single layer on a baking sheet sprayed with nonstick olive oil cooking spray. Sprinkle with garlic salt and bake at 400 degrees for 5 to 10 minutes or until crisp.

For the hummus:

  1. Reserve 2 tablespoons of the beans. Process the remaining beans, tahini, lemon juice, chopped cilantro, green onions, olive oil, garlic, cumin and cayenne pepper in a food processor until smooth. Season with salt and black pepper.
  2. Spoon the humus into a bowl. Chop the reserved beans by hand and sprinkle over the top. Garnish with a sprig of cilantro. Serve with the pita toasts, carrot sticks and cucumber slices.

Recipe reprinted with permission from the Junior League of Baton Rouge, Inc., River Road Recipes IV: Warm Welcomes, Entertaining Menus from Our Homes to Yours (the Junior League of Baton Rouge, Inc., 2004)



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