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Nutrition Facts
Serving Size 1 (107g) Recipe makes 4 servings
Calories 225
Calories from Fat 112		(49%)
Amount Per Serving		%DV
	Total Fat 12.5g	19%
	Saturated Fat 1.8g	8%
	Monounsaturated Fat 8.2g
	Polyunsaturated Fat 2.1g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 5mg		0%
Potassium 332mg		9%
Total Carbohydrate 21.9g		7%
	Dietary Fiber 7.6g	30%
	Sugars 0.2g
Protein 8.2g		16%
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Cuban Black Bean Hummus

Recipe #199983 | 10 min | 10 min prep | add private note

⁽⁵⁾ RATE IT NOW Print Recipe

By: acerast
Dec 10, 2006

This is a quick and delicious recipe that we enjoy at our house. We serve it with toasted baguette rounds, warm pita, and/or fresh veggie dippers. It is from "Memories of a Cuban Kitchen" by Mary Urrutia Randelman. Delicioso!

SERVES 4 -6 (change servings and units)

Ingredients

1 (16 ounce) can black beans, drained
1 tablespoon tahini
3 tablespoons olive oil (Spanish for a Cuban taste)
1 lime, juice of
2 garlic cloves, peeled and sliced
1 teaspoon cumin
salt, to taste
ground pepper, to taste

Directions

1
Combine all of the ingredients into a food processor.
2
Process until smooth.
3
Cover and refrigerate until ready to use (up to one week).
4
Bring to room temperature before serving.
5
Serve with toasted baguette rounds, pita or fresh vegetable sticks/slices/rounds.

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Featured Reviews for This Recipe

From: *Bellinda*

On May 29, 2009

I make hummus all the time. Using black beans is a great idea. Why didn't I think of it. Great recipe. I added some cilantro and sourcream and chili powder and cayenne pepper and also garnished it with those. Made for zwt5.

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From: Tigerlillyblu

On Jan 2, 2008

Great recipe!!! I prepared the hummus for my New Year's Eve dinner party. The theme was Latino inspired, so of course, I needed a black bean recipe I used GOYA canned black beans, drained and rinsed in cold water. To ensure the creamy texture, I used my food processor. I don't suggest omitting the cumin, it adds a nice Latino flavor.

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From: FCR Gal

On Jul 8, 2007

This was a huge hit with my friends and family! It was delicious and very easy to make! I will definitely make this again.

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From: Mrs Goodall

On Jun 9, 2007

Acerast...this was an awesome dish...when I have company in the summer, I always make my Pico de Gallo and guacamole. I will be adding this to the mix, topped with a bit of sour cream (which is certainly optional). I did double the garlic, only because I like garlic, and I added maybe a 1/4 cup of cilantro. I ate the left overs in a more mediteranean style with Naan and tomatoes...awesome!

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