Cuban Black Bean Hummus
"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!"
- Ready In:
- 10mins
- Serves:
- Units:
Nutrition Information
7
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ingredients
- 1 (16 ounce) can black beans, drained
- 1 tablespoon tahini
- 3 tablespoons olive oil (Spanish for a Cuban taste)
- 1 lime, juice of
- 2 garlic cloves, peeled and sliced
- 1 teaspoon cumin
- salt, to taste
- ground pepper, to taste
directions
- Combine all of the ingredients into a food processor.
- Process until smooth.
- Cover and refrigerate until ready to use (up to one week).
- Bring to room temperature before serving.
- Serve with toasted baguette rounds, pita or fresh vegetable sticks/slices/rounds.
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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!
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I made this exactly as written It is wonderful thank you for posting I will be making often
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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.
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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.
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