Saturday, November 21, 2009

Spicy Black Bean Hummus - EDITED TO ADD RECOGNITION!

Its another recipe. (code for I don't have anything to write in the amount of time I need to write it) Its a good one though. I made it tonight for girls night and it was a hit. I'm all about healthy, low fat, and yummy. I could eat this with a spoon. Usually I use carrots but hey.

EDITED: Okay so it appears I failed to mention my bestie Bethany (note I don't like the term best friend it seems so cliche and clicky so feel special missy) see my blog comments to get this. Its true. I got this recipe from Bethany - she made it for our GurShuGlad BBQ back in the summer, I fell in love with the dip and have made it so many times that many others have also fallen in love with the dip which means people all over the country are now loving this dip that Bethany made. It should be renamed. True story. (I did find the recipe online from cooking light when Ms. Bethany didn't call me back cause I lost the original recipe she gave me and desperately needed it for another group to fall in love with. Which really did happen hence the reason for this post.)

Without further ado..
Here's the goods.


2 garlic cloves, peeled
2 tablespoons fresh lemon juice
2 teaspoons tahini (roasted sesame seed paste)
1 teaspoon ground cumin (I add way more then this because I love it, I also don't measure)
1/4 teaspoon salt (I also add pepper)
1 (15-ounce) can black beans, rinsed and drained
1 small jalapeño pepper, chopped (about 2 tablespoons)
Dash of crushed red pepper (I only add this if the jalepeno doesn't give it enough spice)
Dash of ground red pepper (again only if the jalenpeno is a lame-o one with no where near enough spice)


1. Place garlic in a food processor; process until finely chopped. Add lemon juice, tahini, cumin, salt, black beans, jalapeño pepper, and crushed red pepper; process until smooth. Spoon bean mixture into a medium bowl, and drizzle with extra-virgin olive oil. (if you want to, I don't) Sprinkle with ground red pepper. Serve with pita chips, carrots, sweet red peppers, cucumbers, whatever suits your fancy.

PS ~ The original recipe calls for a bit of olive oil (2 tsp to be exact) however I don't use it. If you want to add it in for your own liking thats great, I'll take the cut on calories and fat and I honestly don't know what it does but hey just thought I'd mention it since the prep does.


Rachel said...

Yea---yum yum!! Thanks for speedy post! : )

Christy. said...

Oh how I wish you, me and Bethany were munching on it together! Ahhhh, the good old days... :0)

Bethany said...

Geezzz I don't even get recognition for the recipe (even though I stole it from Cooking light). that way....

Besides, apparently we aren't speaking's no suprise you omitted me from your blog.

But I do love you....and I would heart you coming to PNW!

Bethany said...


Okay I retract everything in my previous comment've redeemed your undying love for me and so now I'm content.

:-). ohhhhh I'm a bestie.....I heart you too!

We will talk soon