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Black bean hummus

Time20 minutes
YieldsServes 12 to 16
Black bean hummus
(Anne Cusack / Los Angeles Times)
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Dear Culinary SOS: A group of us went to enjoy the draft beers on tap at Mediterraneo Restaurant & Bar in Hermosa Beach earlier this month and were transfixed by the wonderful spicy black bean hummus. If you can get the recipe ... spice-loving vegetarians would love it.

Michael Dewart

Torrance

Dear Michael: Mediterraneo was happy to share its recipe with us. The twists on this hummus include black beans and cayenne, which add depth to this rich and spicy dip.

1

In a food processor or blender, combine the garbanzo beans, black beans, olive oil, garlic, tahini paste and lemon juice. With the motor running, drizzle in the water until the beans are blended and a smooth consistency is achieved. Add the cayenne pepper, cumin, salt and pepper, then blend again. Taste and adjust seasonings and flavorings if desired. This makes 4 cups hummus; the hummus will keep, covered and refrigerated, for 5 days.

Adapted from Mediterraneo in Hermosa Beach.