Categories
Appetizers & Snacks

Black Bean Hummus

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!

 

Black Bean Hummus

Prep Time: 10 minutes

10 minutes

Number of servings: 8

Per Serving 223 calories

Fat 5 g

Carbs 34 g

Protein 14 g

8


© 2014 www.seasontotaste.us. All rights reserved

Ingredients

  • 1 garlic clove
  • 1/2 cup roasted pumpkin seeds
  • 1/2 cup fresh cilantro
  • 2 cups black beans, cooked (approximately 1 14oz. can)
  • 1/3 cup plain yogurt
  • 2 teaspoons ground cumin
  • 1 teaspoon salt
  • juice of 1 lime

Instructions

  1. Place garlic, pumpkin seeds and cilantro in food processor and pulse until mixture is a coarse paste.
  2. Add remaining ingredients and process until smooth.