A few weeks ago, a friend’s meal in a local restaurant included a black bean “hummus.” It was a nice change of pace from the more traditional hummus made with chickpeas and tahini. I decided to try my own hand at a black bean hummus, and this recipe was born.
I went with pumpkin seeds instead of tahini to take this in a more southwest direction, and once I was on that road, the addition of cumin and lime seemed fated. The inclusion of yogurt is really optional, but it does help to smooth out the texture a bit.
Give this one a try, and see it it inspires any other variations on hummus!
Prep Time: 10 minutes 10 minutes Number of servings: 8 © 2014 www.seasontotaste.us. All rights reservedBlack Bean Hummus
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