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Black bean hummus

Time 20 minutes
Yields Serves 12 to 16
Black bean hummus
(Anne Cusack / Los Angeles Times)
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.

Noelle Carter is the former Los Angeles Times Test Kitchen director. She left in January 2019.
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