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:
- 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:
- 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.
- 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)