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Tuesday, August 16, 2011

Black Bean Hummus with Baked Pita Chips

Another hummus recipe! I just can't get enough of it. It's nice to use a different type of beans for a variation every once in awhile, especially when I find that I have no chickpeas in my pantry (although, I try to never let that happen). Not that I could ever get sick of traditional hummus, but still. Another terrific variation is black eyed pea hummus. I made baked pita chips to go along with this hummus which is a lovely was to use up any pita bread you might have lying around.

 

Ingredients:
For Hummus
1 (15-ounce) can black beans, rinsed and drained
1
garlic clove
2 tablespoons fresh lemon juice (juice of roughly 1 lemon)
2 tablespoons tahini
1 teaspoon ground cumin
1/4 teaspoon salt
1 small jalapeno pepper, roughly chopped
Dash of cayenne pepper
2-4 tablespoons water
2 teaspoons extra virgin olive oil, plus extra for garnish

For Pita Chips
Pita bread
Olive oil
Kosher salt

Directions:
Hummus
Place black beans and garlic clove in a food processor and process until coarsely chopped. Scrape down bowl and add lemon juice, tahini, cumin, salt, jalapeno, cayenne, and olive oil. Process until pureed. Add water, a tablespoon at a time, until the hummus is smooth and creamy. Drizzle with additional olive oil and serve.

Pita Chips
Preheat oven to 425. Cut pitas into triangles. Place pitas on a baking sheet, drizzle with olive oil and toss to coat. Bake 5-10 minutes until golden and crisp. Sprinkle lightly with kosher salt.

Linked to Delightfully Dowling Mangia Monday and Home Sweet Farm Delectable Tuesday.

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5 Comments:

Blogger Danielle said...

We make hummus almost every Saturday - I'll give this a try next time!

August 16, 2011 at 10:35 AM  
Blogger Mallory said...

Yum! This looks delicious!

August 16, 2011 at 10:45 AM  
Blogger Kelli Nicholson Herrington said...

This looks yummy and I absolutely love black beans so I know this is going to be great. thanks for sharing

August 16, 2011 at 6:26 PM  
Blogger Shea said...

Yum, I love hummus! I never thought of using black beans before--what a fun variation!

August 17, 2011 at 8:27 PM  
Blogger Katie B. said...

This is delicious! Thanks for the recipe.

March 24, 2012 at 1:15 PM  

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C + C Marriage Factory: Black Bean Hummus with Baked Pita Chips

Black Bean Hummus with Baked Pita Chips

Another hummus recipe! I just can't get enough of it. It's nice to use a different type of beans for a variation every once in awhile, especially when I find that I have no chickpeas in my pantry (although, I try to never let that happen). Not that I could ever get sick of traditional hummus, but still. Another terrific variation is black eyed pea hummus. I made baked pita chips to go along with this hummus which is a lovely was to use up any pita bread you might have lying around.

 

Ingredients:
For Hummus
1 (15-ounce) can black beans, rinsed and drained
1
garlic clove
2 tablespoons fresh lemon juice (juice of roughly 1 lemon)
2 tablespoons tahini
1 teaspoon ground cumin
1/4 teaspoon salt
1 small jalapeno pepper, roughly chopped
Dash of cayenne pepper
2-4 tablespoons water
2 teaspoons extra virgin olive oil, plus extra for garnish

For Pita Chips
Pita bread
Olive oil
Kosher salt

Directions:
Hummus
Place black beans and garlic clove in a food processor and process until coarsely chopped. Scrape down bowl and add lemon juice, tahini, cumin, salt, jalapeno, cayenne, and olive oil. Process until pureed. Add water, a tablespoon at a time, until the hummus is smooth and creamy. Drizzle with additional olive oil and serve.

Pita Chips
Preheat oven to 425. Cut pitas into triangles. Place pitas on a baking sheet, drizzle with olive oil and toss to coat. Bake 5-10 minutes until golden and crisp. Sprinkle lightly with kosher salt.

Linked to Delightfully Dowling Mangia Monday and Home Sweet Farm Delectable Tuesday.

Labels: ,