Black Bean Hummus

2 tsp (10 mL) olive oil
1/2 cup (125 mL) chopped onion
1 clove garlic, finely chopped
1 can (19 oz / 540 mL) black beans, rinsed and drained
2 tbsp (25 mL) finely chopped seeded jalapeno pepper
1 tbsp (15 mL) tahini (sesame seed paste)
2 tsp (10 mL) fresh lime juice
1 tsp (5 mL) ground cumin
1/2 tsp (2 mL) red pepper flakes
1/2 tsp (2 mL) salt
1/4 cup (50 mL) olive oil
Olive oil
Chopped fresh parsley

Heat 2 tsp (10 mL) oil in a small frypan over medium heat. Add onion and saute for 3 minutes. Add garlic and saute for 2 minutes. Remove from heat; cool completely.

Place onion mixture and next 7 ingredients (beans through salt) in a food processor; process until almost smooth. With machine running, gradually pour 1/4 cup (50 mL) oil through feed tube of food processor; process until smooth. Transfer to a serving dish. Cover and refrigerate for at least 2 hours or up to 24 hours.

Drizzle with additional oil and sprinkle with parsley. Serve with pita chips. Makes 1 3/4 cups (425 mL).

Cook's Note: Hot peppers cause severe skin and eye irritation. Wear disposable gloves when handling hot peppers and avoid touching any exposed skin.
Last updated on March 23, 2018