Black Bean Hummus with Toasted Pita Wedges
Black Bean Hummus with Toasted Pita Wedges is a middl eastern hor d'oeuvre. One portion of this dish contains about 7g of protein, 16g of fat, and a total of 259 calories. For $1.28 per serving, this recipe covers 10% of your daily requirements of vitamins and minerals. This recipe serves 8. A mixture of canned black beans, pitas, fresh cilantro, and a handful of other ingredients are all it takes to make this recipe so flavorful. It is brought to you by My Royal Kitchen. 1219 people found this recipe to be tasty and satisfying. It is a good option if you're following a dairy free, lacto ovo vegetarian, and vegan diet. From preparation to the plate, this recipe takes about 40 minutes. Overall, this recipe earns an outstanding spoonacular score of 87%. Dill Hummus and Toasted Pita Wedges, Fajita Burgers and Pita Chips with Black Bean Hummus, and Brown Lentil Hummus with Toasted Pita Crisps are very similar to this recipe.
Servings: 8
Preparation duration: 30 minutes
Cooking duration: 10 minutes
Ingredients:
1 (15 oz.) can black beans, rinsed and drained
1/2 cup Crisco 100% Extra Virgin Olive Oil, divided
5 tbsps finely chopped fresh cilantro, divided
1/4 cup finely chopped fresh parsley
1 tsp. minced garlic, divided
1 tsp. ground cumin
1 tbsp. chopped jalapeno pepper
2 tbsps lemon juice
Bite-size fresh vegetables for dipping
3 pitas, each cut into 8 wedges
Salt and pepper
2 tbsps tahini
1/2 cup chopped tomato
Equipment:
baking sheet
oven
bowl
food processor
Cooking instruction summary:
HEAT oven to 375°F. Arrange pita wedges on baking sheets. Combine 1/4 cup olive oil, 1/2 teaspoon garlic, 1/4 teaspoon salt and 1/8 teaspoon pepper in small bowl. Stir until blended. Brush over both sides of pita wedges. Bake 7 to 10 minutes or until crisp and lightly browned.COMBINE beans, tahini, lemon juice, jalapeno, cumin and 3 tablespoons olive oil, 1/2 teaspoon salt and 1/2 teaspoon garlic in food processor. Cover and process until smooth.STIR in parsley and 1/4 cup cilantro until blended. Place in serving bowl. Garnish with tomato and remaining 1 tablespoon cilantro. Drizzle with remaining 1 tablespoon olive oil. Serve with pita wedges and fresh vegetables.
Step by step:
1. HEAT oven to 375°F. Arrange pita wedges on baking sheets.
2. Combine 1/4 cup olive oil, 1/2 teaspoon garlic, 1/4 teaspoon salt and 1/8 teaspoon pepper in small bowl. Stir until blended.
3. Brush over both sides of pita wedges.
4. Bake 7 to 10 minutes or until crisp and lightly browned.COMBINE beans, tahini, lemon juice, jalapeno, cumin and 3 tablespoons olive oil, 1/2 teaspoon salt and 1/2 teaspoon garlic in food processor. Cover and process until smooth.STIR in parsley and 1/4 cup cilantro until blended.
5. Place in serving bowl.
6. Garnish with tomato and remaining 1 tablespoon cilantro.
7. Drizzle with remaining 1 tablespoon olive oil.
8. Serve with pita wedges and fresh vegetables.
Nutrition Information:
covered percent of daily need
