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Wednesday, June 2, 2010

Black Bean Hummus

Is it just me or is hummus a pretty recent trend? Obviously it's been around for awhile but I don't feel like it really became 'known' until the last few years. I'm just glad it became popular when it did, as hummus is one of my favorite dips, sandwich spreads, you name it! We've made hummus at home 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.