Prep 3 mins
Cook 0 mins
Lovely combination of black and garbanzo beans with just the right touch of spices. Courtesy of Arcamax.com.
- 1 (15 ounce) can black beans, drained
- 1 cup chickpeas, drained
- 2 tablespoons tahini (sesame seed paste)
- 1 tablespoon lemon juice
- 1⁄4 cup fresh cilantro, chopped
- 1 teaspoon ground cumin
- 1⁄2 teaspoon ground ginger
- 1⁄2 teaspoon paprika
- 1 tablespoon olive oil
- 2 garlic cloves, minced
- salt and pepper
- Combine all ingredients in a food processor and process until smooth. Serve with pita bread and /or crackers.
This is an excellent recipe! I doubled this recipe with the only substitution being using dried cilantro instead of fresh. Fresh is always better and will make sure to have some available the next time I plan to make this recipe. We are new to hummus, but certainly picked a winner recipe for our introduction! Thanks so much for sharing!
I made this a while ago, but totally forgot to review it! It was so yummy! I didn't have any tahini, nor did I have time to go get any since I needed something very quickly to take to a church carry in, I also didn't have any Cilantro, so I left them out. It was so good, even without these two ingredients. I think I added extra garlic too, because we love garlic in our house. I served it with pita bread, but when all of the pitas were gone, I used the remaining hummus as a spread on a sandwich made with chicken lunch meat on some homemade garlic naan bread. Talk about delicious!I will make this again.
I made this for a family gathering, and it was completely gone! Great with veggies or chips. I used Goya black bean soup instead of the plain black beans for a little more flavor. Definitely a make again!