Today's recipe is the Latino version of the Middle Eastern chickpea hummus. Instead of chickpeas, I used cooked black beans. The first time I made it, my 11-year-old son told me he wanted to have it in a veggie burrito with avocado, pico de gallo and lots of cilantro.
It is a delight to eat with tortilla chips, tortillas, but it also goes well with pita bread. It pairs very well with pico de gallo, salsa, and guacamole. Perfect for when you get the entire family visiting. And it's SUPER easy to make!
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For the hummus not to be so spicy, I roasted the garlic and a jalapeño slice. I seasoned with cumin and fresh lime juice. I used the beans that I cooked to make my black bean soup, but when I don't have those available, the canned ones are just as good. I hope you like my recipe.
Black Bean Hummus
Makes one cup
__Ingredients
__1 cup black beans, drained
3 cloves of garlic roasted in a pan with a few drops of olive oil
1/4 jalapeno pepper with no veins and seeds, roasted in a pan with a few drops of olive oil
1/4 teaspoon ground cumin
3 tablespoons fresh lime juice
4 tablespoons olive oil
Salt
Preparation
1. Put all ingredients in the bowl of a food processor.
2. Process until creamy.
For more of my recipes, visit my cooking blog.
Imagen vía Enriqueta Lemoine
