SPICY BLACK BEAN HUMMUS
A super easy and healthy dip, perfect for when the snacking urges hit!
Provided by Kim
Categories Appetizer
Time 10m
Number Of Ingredients 7
Steps:
- Combine all ingredients in the bowl of a food processor and process for a couple of minutes and until hummus is smooth.
- Transfer hummus to a serving bowl and serve with chips, crackers, toast and/or raw veggies.
- Store, covered, for up to one week in the fridge.
Nutrition Facts : Calories 115 kcal, Carbohydrate 11 g, Protein 4 g, Fat 6 g, SaturatedFat 1 g, Sodium 2 mg, Fiber 4 g, Sugar 1 g, UnsaturatedFat 5 g, ServingSize 1 serving
BLACK BEAN HUMMUS
Provided by Melissa d'Arabian : Food Network
Categories appetizer
Time 25m
Yield 4 servings (3/4 cup hummus)
Number Of Ingredients 8
Steps:
- Blend all the ingredients, except the lettuce, in a food processor until almost smooth. Let sit for 15 minutes before serving with iceberg lettuce wedges.
SPICY BLACK BEAN HUMMUS
This Spicy Black Bean Hummus adds a ton of flavor to tacos, burritos, or chips. Made in minutes, it is sure to please!
Provided by Willow Moon
Categories Appetizer
Time 5m
Number Of Ingredients 10
Steps:
- In a food processor, mix all ingredients until well blended.
Nutrition Facts : Calories 129 kcal, Carbohydrate 11 g, Protein 5 g, Fat 8 g, SaturatedFat 1 g, Sodium 252 mg, Fiber 4 g, Sugar 1 g, ServingSize 1 serving
BLACK BEAN HUMMUS
This is the absolute best hummus I have ever had. It goes great with some toasted pita bread. Add more lemon juice if this hummus tastes like it needs a little extra kick.
Provided by Anonymous
Categories Appetizers and Snacks Dips and Spreads Recipes Hummus Recipes
Time 5m
Yield 8
Number Of Ingredients 9
Steps:
- 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 Greek olives.
Nutrition Facts : Calories 81.2 calories, Carbohydrate 10.3 g, Fat 3.1 g, Fiber 4.1 g, Protein 3.9 g, SaturatedFat 0.4 g, Sodium 426.9 mg, Sugar 0.1 g
SPICY BLACK BEAN HUMMUS
A Latin American twist on the classic Mediterranean snack. I never buy store-bought hummus anymore, as this homemade version I makes tastes so much better! The amount of servings really depends on what you'll be using this for- I use it as a dip with crackers, a spread on pita sandwiches, and I even stuff it into chicken breasts. The hummus also seems to keep for as long as week in the fridge.
Provided by rpgaymer
Categories Black Beans
Time 5m
Yield 12-20 serving(s)
Number Of Ingredients 10
Steps:
- Add the first 7 ingredients (beans through cumin) to a food processor or blender and puree. (I usually use a hand blender and puree everything right in the serving bowl.).
- Transfer hummus to a bowl and fold in peppers, cilantro, and salt & pepper, if desired. Serve.
BLACK BEAN HUMMUS
Provided by Food Network Kitchen
Yield 4
Number Of Ingredients 0
Steps:
- Puree a 15-ounce can drained black beans with 1 clove garlic, 2 tablespoons each lemon juice and tahini and 1 teaspoon cumin; add water if needed. Season with salt. Serve with crackers or vegetables.
SPICY CRUSHED HUMMUS
Steps:
- Heat the canola oil in a small saute pan over medium heat. Cook the garlic and jalapeno until soft, about 2 minutes.
- Put 3 cups of the chickpeas in a food processor. Add the sauteed garlic and jalapeno, 3 tablespoons olive oil, sesame oil and lemon juice and process until smooth. If too tight, add the remaining 1 tablespoon olive oil. Add the remaining 1 cup chickpeas to the food processor and pulse a few times; the mixture should be chunky. Sprinkle the top with the smoked paprika and parsley. Serve with lavash chips.
SPICY BLACK BEAN HUMMUS
From Cooking Light, Jan 2009. Category winner for starters and drinks, submitted by Maureen Redmond.
Provided by Meredith .F
Categories < 15 Mins
Time 10m
Yield 2 1/2 tablespoons, 8 serving(s)
Number Of Ingredients 11
Steps:
- Place garlic in a food processor; process until finely chopped. Add lemon juice, tahini, cumin, salt, black beans, jalapeño pepper, and crushed red pepper; process until smooth. Spoon bean mixture into a medium bowl, and drizzle with extra-virgin olive oil. Sprinkle with ground red pepper. Serve with pita chips.
Nutrition Facts : Calories 94, Fat 2.4, SaturatedFat 0.4, Sodium 75.2, Carbohydrate 13.8, Fiber 4.9, Sugar 0.2, Protein 5.2
BLACK SOYBEAN HUMMUS
Provided by Lorna Sass
Categories Condiment/Spread Bean Soy Appetizer Bake Vegetarian Low/No Sugar Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free No Sugar Added Kosher
Yield Makes about 1 1/4 cups
Number Of Ingredients 8
Steps:
- Mince the garlic in a food processor. Add the black soybeans and the minimum amounts of the remaining ingredients. Process to a fairly smooth paste, scraping down the sides of the work bowl as needed. Taste and blend in more of any ingredients required to give a smooth consistency and to suit your taste.
BLACK BEAN HUMMUS
A neighbor shared this recipe at a party...it is adapted from Mediterraneo in Hermosa Beach. It always draws rave reviews. It is on the spicy side after a couple of bites.
Provided by Lori Ann D
Categories Black Beans
Time 20m
Yield 4 Cups, 12-16 serving(s)
Number Of Ingredients 11
Steps:
- In a food processor or blender, combine garbanzo beans, black beans, olive oil, garlic, tahini, and lemon juice. With the motor running, drizzle in water until the beans are blended and a smooth consistency is achieved. Add the cayenne, cumin, salt, and black pepper, then blend again. Taste and adjust seasonings as desired. Makes 4 cups. keep covered and refrigerated until served, up to five days. Serve with bread, pitas, or chips.
Nutrition Facts : Calories 161.4, Fat 5.1, SaturatedFat 0.7, Sodium 549.2, Carbohydrate 23.1, Fiber 6.8, Sugar 0.3, Protein 7.3
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