before, but never really strayed from the more traditional flavors. When Paige, Ashley, and I settled on an "appetizers and wine" theme for our girl's dinner this month, Paige requested black bean hummus and I happily obliged.
The best part about this recipe? It doesn't require tahini, often called for in hummus recipes (and could definitely be added if you prefer), it needs a minimal amount of olive oil (healthy appetizer, woo hoo!), and with my food processor, it took all of 5 minutes to make. The hardest part was definitely chopping up the vegetable dippers; in this case, an array of peppers, zucchini, squash, and cucumber.
*Note, if you prefer smoother hummus, feel free to add additional olive oil! This was definitely a thicker, chunkier version.
Black Bean Hummus
-1 can chickpeas, drained and rinsed
-1 can black beans, drained and rinsed
-2 cloves garlic
-1 tbsp olive oil
-2 tbsp lemon juice
-2 tsp cumin
-1 tbsp dried parsley (I used a handful of fresh parsley)
-salt & pepper, to taste
1. Add all ingredients to a food processor or a blender.
2. Blend until desired consistency. Add additional olive oil for smoother texture.