By acerast on December 10, 2006
Photo by *Bellinda*
Photo by *Bellinda*
"This is a quick and delicious recipe that we enjoy at our house. We serve it with toasted baguette rounds, warm pita, and/or fresh veggie dippers. It is from "Memories of a Cuban Kitchen" by Mary Urrutia Randelman. Delicioso!"
Serving Size: 1 (72 g)
Servings Per Recipe: 4
"How is it that my review is not showing? I copied this recipe into my keeper file long ago and make it all of the time for parties. It is a quick and easy appetizer, everyone loves it, and it is really delicious. It goes great with tortilla chips. I never change a thing, I make as written. Thanks!"
"I made this exactly as written It is wonderful thank you for posting I will be making often"
"I make hummus all the time. Using black beans is a great idea. Why didn't I think of it. Great recipe. I added some cilantro and sourcream and chili powder and cayenne pepper and also garnished it with those. Made for zwt5."
"Great recipe!!! I prepared the hummus for my New Year's Eve dinner party. The theme was Latino inspired, so of course, I needed a black bean recipe :) I used GOYA canned black beans, drained and rinsed in cold water. To ensure the creamy texture, I used my food processor. I don't suggest omitting the cumin, it adds a nice Latino flavor."
"This was a huge hit with my friends and family! It was delicious and very easy to make! I will definitely make this again."
"Acerast...this was an awesome dish...when I have company in the summer, I always make my Pico de Gallo and guacamole. I will be adding this to the mix, topped with a bit of sour cream (which is certainly optional). I did double the garlic, only because I like garlic, and I added maybe a 1/4 cup of cilantro. I ate the left overs in a more mediteranean style with Naan and tomatoes...awesome!"
"Good! Good! Good! I enjoyed the black bean variation. Only made a small quantity, but I'll certainly be making this again!"