Black Bean Hummus

Instead of chickpeas, you can use black beans to make this Middle Eastern dip. And for a bit of extra flavor, stir in jalapeño pepper and lime juice.

Ingredients

1/2 cup chopped fresh cilantro, divided

2 tablespoons tahini (roasted sesame seed paste)

2 tablespoons water

2 tablespoons fresh lime juice

1 tablespoon extra-virgin olive oil 

3/4 teaspoon ground cumin

1/4 teaspoon salt

1 (15-ounce) can no-salt-added black beans, rinsed and drained

1 garlic clove, peeled

1/2 small jalapeño pepper, seeded

3 (6-inch) pitas

Preparation

1. Preheat oven to 425°.

2. Place 1/4 cup cilantro, tahini, and next 8 ingredients (through jalapeño) in a food processor; process until smooth. Spoon into a bowl; sprinkle with remaining 1/4 cup cilantro.

3. Cut each pita into 8 wedges. Arrange on a baking sheet. Bake at 425° for 6 minutes, turning once.

Nutritional Information

Calories 127

Fat 4 g

Satfat 0.5 g

Monofat 2 g

Polyfat 1.1 g

Protein 5.1 g

Carbohydrate 18.5 g

Fiber 2.4 g

Cholesterol 0.0 mg

Iron 1.7 mg

Sodium 138 mg

Calcium 41 mg