Eila’s Black Bean Hummus

highres_bbhummus-webBridging the gap between New Year’s resolutions to eat healthier and Super Bowl celebrations when healthy eating is not exactly the focal point, we have a new recipe from Eila, the full plate blog, that serves both purposes . . . This month, she shares a simple, healthy, delicious dip with Walter Stewart’s customers, Black Bean Hummus.
“Whether you’re looking for a nourishing snack for the kids when they tumble off the school bus, in need of a make-ahead appetizer the night you’re hosting book club, or asked to bring something crowd-pleasing to a Super Bowl party, you’ll be a hit with this super easy, healthy dip,” says Johnson. “This zesty black bean version of traditional hummus (which is made with chickpeas, sesame, lemon juice and garlic), is pureed goodness and can be made as mild or spicy, garlicky and tangy as you like!”

Black Bean Hummus
(Makes about 2 cups)

  • one 15 oz can black beans, rinsed and drained
  • 2-4 cloves garlic
  • one jalapeno, seeded
  • 2 limes, juice
  • ¼ cup fresh cilantro, rough chopped
  • ¼ cup scallions, white part only, rough chopped
  • 2 Tablespoons tahini*
  • water (optional)
  • salt & pepper, to taste

Combine all ingredients in a food processor. Pulse until smooth. You may add water, one Tablespoon at a time, if you want to thin the dip, until you reach desired consistency. Serve with your choice of tortilla chips, pita chips and/or veggies. Dip can be made ahead and stored in the fridge for up to one week. Have just a little dip left?  It makes a great sandwich spread!

* Tahini is sesame paste, and can be found by the jams/jellies/peanut butters  at Walter Stewart’s Market.

New Canaan mom, Eila Johnson, writes the full plate blog. The site, which was named to Forbes’ Top 100 Sites for Women, Forbes’ Top 10 Parenting and Homemaking Sites, and was ranked in the Top 5 “Foodie Mom Blogs” on a major parenting site in both 2012 and 2013, teaches busy parents how to make simple, nourishing recipes for their families and friends.

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