Black Bean Dip
The Lain influenced ingredients enhances this hummus for a distinguished appetizer. Serve with fresh chips or fill a tortilla with hummus and cheese for a quesadilla.
Ingredients
1/2 cup pumpkin seeds
1 garlic clove, peeled
1/4 cup onion, finely chopped
1/2 teaspoon dried cumin
1/4 teaspoon crushed red pepper, optional
1/2 teaspoon sea salt
1 (15 ounce) can black beans, drained, rinsed
1/4 cup olive oil
1 to 2 tablespoons lime juice
1/2 cup cilantro, finely chopped
Directions
Heat an 8-inch pan over medium heat. Add pumpkin seeds and stir frequently. The pumpkin seeds will begin to turn a golden brown, release their aroma, and pop when finished.
Place garlic in food processor; process until minced. Add onion, cumin, red pepper, and salt; blend. Add black beans and toasted pumpkin seeds; process to a smooth puree.
With processor running slowing add olive oil in a steady stream through the chute. Process the mixture until blended and thick; 1 to 2 minutes.
Spoon mixture into a serving bowl; garnish with cilantro. Serve with chips and/or vegetables.
Prep time: 20 minutes
Makes: 1 cup
Hey There! Just made this up for my meeting tonight and the kitchen smells WONDERFUL! Noticed that when the lime juice should be added was not listed so Mike and I put it in when we added the black beans and pumpkin seeds. Looking forward to hearing people's reactions tonight. Happy Cinco de Mayo!
ReplyDeleteMary
...and the Black Bean Hummus was a hit! Everyone loved it, thanks for the great idea and help with my snack contribution!
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