Island Black Bean Hummus Topper Recipes

ISLAND BLACK BEAN HUMMUS TOPPERS

Steps:

• HEAT oil in small skillet on medium heat. Add onions and jalapenos; cook and stir 5 min. or until crisp-tender. Cool slightly.
• TRANSFER onion mixture to blender. Add next 5 ingredients; blend until smooth.
• TOP crackers with bean mixture, sour cream, red peppers and avocados. Serve immediately.

HUMMUS WITH BLACK BEANS AND CHICKPEAS

Steps:

• In a food processor purée ingredients until smooth. Season with salt and pepper to taste.
• Chill until ready to serve.

SPICY CRUSHED HUMMUS

Steps:

• Heat the canola oil in a small saute pan over medium heat. Cook the garlic and jalapeno until soft, about 2 minutes.
• Put 3 cups of the chickpeas in a food processor. Add the sauteed garlic and jalapeno, 3 tablespoons olive oil, sesame oil and lemon juice and process until smooth. If too tight, add the remaining 1 tablespoon olive oil. Add the remaining 1 cup chickpeas to the food processor and pulse a few times; the mixture should be chunky. Sprinkle the top with the smoked paprika and parsley. Serve with lavash chips.

BLACK BEAN HUMMUS

Steps:

• Place all ingredients in a mixing bowl. Mix with a wire whisk until smooth. Place in 2 plastic containers and refrigerate.

BLACK BEAN HUMMUS

Steps:

• Mix all ingredients in a large bowl. Add the ingredients to a food processor and process in batches. Blend until smooth. Place into individual 16-ounce serving size containers. Serve on a plate with 16 pita chips per serving.

BLACK BEAN HUMMUS

Steps:

• Mince garlic in the bowl of a food processor. Add black beans, 2 tablespoons reserved liquid, 2 tablespoons lemon juice, tahini, 1/2 teaspoon cumin, 1/2 teaspoon salt, and 1/8 teaspoon cayenne pepper; process until smooth, scraping down the sides as needed. Add additional seasoning and liquid to taste. Garnish with paprika and Greek olives.