Ingredients
-
1
-
1
-
2
-
1/3
-
2
-
4 - 5
-
2
-
2 - 4
-
1/3
-
-
-
-
-
-
Directions
Spicy Black Bean Hummus, A Latin American twist on the classic Mediterranean snack I never buy store-bought hummus anymore, as this homemade version I makes tastes so much better! The amount of servings really depends on what you’ll be using this for- use it as a dip with crackers, a spread on pita sandwiches, and I even stuff it into chicken breasts The hummus also seems to keep for as long as week in the fridge , Enjoyed this hummus very much, although my hummus needed more liquid for the blender to work; next time I would make sure that I had 88g or about 3 fl oz of lime juice, as my limes may have been a little dry I added more olive oil, although I toyed with adding sesame oil or Chinese hot red chilie oil for the additional amount used only 1 jalapeno so it wouldn’t overwhelm a lactating mama and her 19-mo -old daughter, who go ape over hummus Thank you, Pawel Made for Rookie Recipe Tag
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Steps
|
1
Done
|
Add the First 7 Ingredients (beans Through Cumin) to a Food Processor or Blender and Puree. (i Usually Use a Hand Blender and Puree Everything Right in the Serving Bowl.). |
|
2
Done
|
Transfer Hummus to a Bowl and Fold in Peppers, Cilantro, and Salt & Pepper, If Desired. Serve. |
