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Black Bean "Hummus"

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10150 posts
Joined: Dec 19, 2005


Posted to Thread #26 at 11:17 pm on Dec 21, 2005

Black Bean "Hummus"
Serves 4 to 6.

3 tablespoons extra-virgin olive oil
1 small white or yellow onion, peeled and
1/2 medium green bell pepper, chopped
2 cloves garlic, minced
1 teaspoon dried oregano (
4 cups cooked black beans (two 15-ounce cans,
rinsed and drained)
3 tablespoons freshly squeezed lime juice
(the juice of 2 medium limes)
3 tablespoons fresh cilantro
2 teaspoons hot pepper sauce, or to taste(I used a few sliced bottled jalapenos)
• salt and freshly ground black pepper, to
• warm water, as needed to thin
• green onions, green tops only, cut on the
diagonal into 1/8-inch thick slices, for
1. Place a medium sauté pan
over medium-high heat; add the oil and heat
through. Stir in the onion and bell pepper
and cook until tender, about 10 minutes. Add
the garlic and dried oregano and cook two
minutes more. Pour in the beans and continue
cooking, stirring often, until just warmed
through, about 2 minutes.
2. Remove the pan from the heat, then
transfer the bean mixture to the work bowl
of a food processor fitted with the metal
blade attachment; pulse to combine. With the
motor running, add the lime juice, cilantro,
and hot pepper sauce; continue processing
until the dip is completely smooth. Taste
and adjust the seasoning to taste with salt,
pepper, and hot pepper sauce. If the dip is
too thick for chips, thin with a little warm
water, adding it one tablespoon at a time
until the desired consistency is achieved.
3. Cover the dip with plastic wrap and allow
to sit, unrefrigerated, for one hour prior
to serving to allow the flavors to develop.
If it will be more than one hour before
serving, cover tightly and refrigerate;
remove one hour before serving to bring to
room temperature. Garnish with chopped green

Life isn't about waiting for the storm to pass, it's about learning to dance in the rain

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