Hummus is typically made with chickpeas, but this spicy black bean version is just as tasty. Serve it with pita chips or as a sandwich spread.

Yield: Makes 1 3/4 cups.



  • 2 tsp extra-virgin olive oil
  • 1/2 cup chopped onion
  • 1 clove garlic, finely chopped
  • 1 can (19 oz/540 mL) black beans, rinsed and drained
  • 2 tbsp finely chopped seeded jalapeno pepper
  • 1 tbsp tahini (sesame seed paste)
  • 2 tsp fresh lime juice
  • 1 tsp ground cumin
  • 1/2 tsp red pepper flakes
  • 1/2 tsp salt
  • 1/4 cup extra-virgin olive oil
  • Extra-virgin olive oil*
  • Chopped fresh parsley*


  1. Heat 2 tsp oil in a small frypan over medium heat. Add onion and sauté for 3 minutes. Add garlic and sauté for 2 minutes. Remove from heat; cool completely.
  2. Place onion mixture and beans, jalapeno, tahini, lime juice, cumin, pepper flakes and salt in a food processor; process until almost smooth. With machine running, gradually pour 1/4 cup oil through feed tube of food processor; purée until smooth. Transfer to a serving dish. Cover and refrigerate for at least 2 hours or up to 24 hours.
  3. Drizzle with additional oil and sprinkle with parley.
Nutritional analysis per 2 tbsp servings:

87 calories, 5.2 g fat, 2.8 g protein, 7.8 g carbohydrate, 3.1 g fibre, 142 mg sodium

*Ingredient not included in nutritional analysis.

Tip: Hot peppers can cause severe skin and eye irritation. Wear disposable gloves when handling hot peppers and avoid touching any exposed skin