Black bean hummus
Votes: 1
Time: 25 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Melissa De'Arabian's protein-rich dip has a few ingredients, including hearty black beans and a hint of lemon juice. This hummus is chunky because the recipe's author recommends turning off the food processor just before it reaches a smooth consistency.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 tbsp. black beans
- 1 crushed clove of garlic
- 2 tbsp. l. olive oil
- 2 tablespoons lemon juice
- 1 tbsp. white wine vinegar
- 1/2 tsp ground cumin
- Coarse salt and freshly ground black pepper
- 1/2 head iceberg lettuce (cut into wedges)
We recommend
Recipe:
Blend all ingredients except the lettuce in a food processor until smooth. Let sit for 15 minutes, then serve with iceberg lettuce.
Exit: 3/4 cup
We offer a recipe chickpea hummus cooked in a slow cooker.
Recipes with similar ingredients: black beans, iceberg lettuce, wine vinegar, lemon juice, garlic, cumin, hummus
Categories:
recipe / Appetizers / Vegetable appetizers / Sauces / Dips / / Arabic cuisine / Melissa d'Arabian
Similar recipes
