Pages

Tuesday, April 12, 2011

Black Bean Hummus. (move over guacamole)



Hummus might seem like an odd food to some - but it dates back to 13th century Egypt.  It was typically scooped with flatbread, or used as an accompaniment to Middle Eastern dishes.  This southwest take on hummus makes an excellent dip, and is quite healthy.  You’ll be surprised.


This recipe is from everydaysouthwest.com - a treasure trove of recipes from two sisters born and raised in Arizona (they say they have chile peppers in their blood!)  I drop in and see what’s cooking on their blog often.

They developed this recipe when they needed a dip to go with enchiladas - and alas - no avocados!  With the right combination of spices, garbanzo and black beans have the perfect texture to work together for this unusual dip.

Place this alongside your standard salsa and guacamole, and see which disappears first.  As they say on their post - “move over guacamole”...

For the recipe - go to:


2 comments:

  1. I can't wait to try this one! Thanks for sharing another great recipe!

    ReplyDelete
  2. I have had black bean hummus (store bought) and really enjoyed the completely different taste than that of chick peas. I heart hummus. I would love to make it. Thanks for sharing the recipe.

    Chelle

    ReplyDelete