Now that cream cheese season is officially over, I've been looking for a recipe to make a healthier dip. In this month's Cooking Light magazine, Maureen Redmond shares her recipe for Spicy Black Bean Hummus. Black beans are high in fiber and there's negligible oil used to help get them to a creamy consistency, so this appeared to be a relatively healthy dip recipe. The only problem I encountered was in not being able to find tahini at my local grocery store. A quick internet search yielded a recipe for a "mock" tahini that really worked well in this recipe. I simply ground up a half a cup of toasted sesame seeds in my food processor, then added in a few tablespoons of sesame oil to bring it to a paste-like consistency.
Spicy Black Bean Hummus
1 garlic clove, peeled
2 Tbsp fresh lemon juice
1 Tbsp tahini
1 tsp ground cumin
1/4 tsp salt
1 (15 oz) can of black beans, rinsed and drained
1 small jalapeno pepper (you can remove seeds and veins if you don't want much heat)
dash of crushed red pepper flakes
2 tsp olive oil
dash of ground red pepper
Place all ingredients in food processor and process until desired consistency.
Serve with pita or tortilla chips. (I used Baked Tostitos Scoops)
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