I had this recipe
between the eyes. Until I set to work and, as if someone had given it me, was
perfect the first time I made it. This is my free version is the classic
chickpea hummus. But instead of chickpeas I made it with black beans.
When he tested it, my
son Andrés Ignacio (11), told me he wanted burritos with this puree and avocado,
pico de gallo
and lots of cilantro.
I love to eat it with
tortillas and pita bread. As my son says, it pairs very well with pico de
For the garlic flavor
not to be strong and also to make it less spicy (you know, I have kids and I'm trying to broaden the scope of the food they eat) I roasted
the garlic and the jalapeño slice. I also seasoned it
with cumin and fresh lime juice. I used the beans that I cooked to make my
black bean soup, but the canned ones are just as good. I hope you like my
Black Bean Hummus with Cumin and Jalapeño | Ingredients
for 1 cup
1 cup black beans,
3 cloves of garlic roasted
in a pan with a few drops of olive oil
¼ jalapeño pepper with
no veins and seeds, roasted in a pan with a few drops of olive oil
¼ teaspoon of ground
3 tablespoons of fresh
4 tablespoons of olive
Put all ingredients in
the bowl of a food processor.
To print the recipe
How do you like this
recipe? Are you ready to try my new experiment?
Etiquetas: #CincodeMayo, black beans, Latino Cuisine, spreads, tapas