• Prep Time
    0 Mins
  • Cook Time
    0 Mins
  • Total Time
    0 Mins
  • The base number of servings for this recipe is 1
    OK

    Lorena Garcia's Black Bean Hummus with Fresh Herb Drizzle

    Black Bean Hummus with Fresh Herb Drizzle is a flavorful dish from celeb chef Lorena Garcia's New Latin Classics Cookbook. Hearty black beans are pureed with nutty sesame paste and brightened up with an earthy herb drizzle.

     

    Lorena Garcia is a Venezuelan-born chef, restaurateur, TV host and published author. Lorena is most recently known for partnering with Taco Bell to debut the new Cantina Bell menu, featuring vibrant flavors and authentic recipes from Garcia’s own kitchen. 


    Ingredients
    For the Hummus
    1 1/4
    cups
    cooked black beans
    2
    tablespoons
    Tahini sesame paste
    1
    jalapeño, halved, seeded, and finely chopped
    1/2
    small tomato, seeded and finely chopped
    1
    clove
    large garlic, halved
    1 1/2
    tablespoons
    fresh lemon juice
    1 1/2
    teaspoons
    sweet paprika
    1 1/2
    teaspoons
    ground cumin
    1
    pinch
    kosher salt
    1/3
    cup
    extra-virgin olive oil
    For the Herb Drizzle
    2
    tablespoons
    extra-virgin olive oil
    1
    tablespoon
    finely chopped cilantro
    1
    tablespoon
    finely chopped flat leaf parsley
    1/2
    teaspoon
    finely chopped fresh thyme
    1
    pinch
    kosher salt
    1
    pinch
    freshly ground black pepper
    Directions
    To prepare the hummus, place black beans, Tahini, jalapeño, tomato, garlic, lemon juice, paprika, cumin, and salt in food processor and pulse until well combined. Use a rubber spatula to scrape down sides of bowl as necessary.
    While machine is running, drizzle in olive oil, processing until mixture is completely smooth and well combined.
    Scrape hummus onto a medium plate and use back of spoon to smooth out. Make a small well in center of hummus.
    To prepare the herb drizzle, pour olive oil into a small bowl and whisk in the cilantro, parsley, thyme, salt, and pepper.
    Spoon half of mixture into well in center of hummus and drizzle remaining over hummus.
    Serve with pita bread or raw vegetables (such as carrot and cucumber sticks, cauliflower florets, and grape tomatoes on toothpicks).
    Reprinted With Permission From Lorena Garcia's New Latin Classics

    The base number of servings for this recipe is 1
    OK

    Write a Review