Black Bean Hummus - 13g Carbs, 3g Fiber, 0 Sugar
From: By Noelle Carter, Los Angeles Times
Note: Adapted from Mediterraneo in Hermosa Beach
A group of us went to enjoy the draft beers on tap at Mediterraneo
Restaurant & Bar in Hermosa Beach earlier this month and were transfixed
by the wonderful spicy black bean hummus. If you can get the recipe…
spice-loving vegetarians would love it.
Mediterraneo was happy to share its recipe with us. The twists on this
hummus include black beans and cayenne, which add depth to this rich and
spicy dip.
Total time: 20 minutes
Servings: 16
1 (15oz can) garbanzo beans, drained
2 (15oz cans) black beans, drained
2 Tbsp extra-virgin olive oil, more to taste
1/4 cup chopped garlic, more to taste
3 Tbsp tahini paste
1 lemon, juiced, more to taste
1 1/2 cups water, more or less as needed
1 1/2 tsp cayenne pepper, more or less to taste
2 1/2 tsp cumin, more to taste
2 1/4 tsp salt, more to taste
1 1/2 tsp pepper, more to taste
In a food processor or blender, combine the garbanzo beans, black beans,
olive oil, garlic, tahini paste and lemon juice. With the motor running,
drizzle in the water until the beans are blended and a smooth consistency
is achieved. Add the cayenne pepper, cumin, salt and pepper, then blend
again. Taste and adjust seasonings and flavorings if desired.
This makes 4 cups hummus; the hummus will keep, covered and refrigerated,
for 5 days.
Servings: 16
Nutrition per Servings:
96 Calories, 4g Fat, 1g Saturated Fat, 0 Cholesterol, 4g Protein,
13g Carbs, 3g Fiber, 0 Sugar, 520mg Sodium
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