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June 29, 2010 Food

My version of southern hospitality


People “drop by” our home quite a bit. This isn’t necessarily an invitation to you, although if you want to stop in for a visit, you are of course welcome to it. We (and by we, I’m mostly implying me) are the kind of people who always like to have something going on. If there’s nothing planned for a given day or evening, it’s kind of a bummer. When that happens, I generally go through the cell phone and call family, friends, or strangers and see if they want to come over for dinner. I love to cook, and the more the merrier. My husband loves to do dishes. OK, “loves” may be a bit too strong of a word to use there.

When I am fortunate enough to have dinner guests, it will inevitably take me longer to cook the meal than I anticipated. I’m sure this has never happened to you, but if you tend to host dinner parties, you may like my favorite go-to appetizer recipe. It helps stave off the hungry masses, and buys me precious time to finish whatever I’m cooking.

Spicy Black Bean Hummus
* The beauty of this recipe is it’s SUPER easy to make, and it can be very easily adapted to whatever you have on hand. Switch out the black beans for garbanzo/chickpeas or cannelini beans. Use jalapenos instead of chipotle peppers in adobe. Not a spicy fan? Leave out the peppers and use fresh cilantro, rosemary or your favorite herb instead.

Ingredients

  • 1 garlic clove, peeled
  • 2 tablespoons lemon juice
  • 1 tablespoon tahini (roasted sesame seed paste) – this is one of the more important components. You can find it in the peanut butter aisle of the Teeter.
  • 1 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 1 (15-ounce) can black beans, rinsed and drained
  • 1 small pepper and a teaspoon of sauce from a can of chipotle peppers in adobo (adjust amount to suit your preference for heat)
  • 2 teaspoons extra-virgin olive oil
  • Dash of ground red pepper (optional)
  • Pita chips, or whatever you have on hand to dip: pretzels, tortilla chips, carrot/cucumber/celery sticks, your finger…
Preparation
1. Place garlic in a food processor; process until finely chopped. Add lemon juice, tahini, cumin, salt, black beans, and chipotle pepper and adobo sauce; process until smooth. Spoon bean mixture into a medium bowl, and drizzle with extra-virgin olive oil. Sprinkle with ground red pepper. Serve with pita chips.This recipe was adapted from Cooking Light Magazine.

 

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Categories: Food

About Katie

Katie Harding has been blogging since 2010. What originally started out as a platform to discuss new parenthood, her blogging now focuses on her passion for cooking: creating recipes and sharing tips for entertaining friends and family of all ages. Outside of the kitchen you’ll find her with her family (three boys, one husband, multiple exchange student daughters, and Hank the pup), or gallivanting around the world with her fork in tow.

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Reader Interactions

Comments

  1. Jay says

    June 29, 2010 at 7:36 pm

    And it’s delicious. I think I’m stopping by this weekend

    Reply

Trackbacks

  1. Raising a Foodie Family: Menus on Mondays 4-22-13 - Mom Favorites says:
    April 21, 2013 at 6:07 pm

    […] Cooking Black Bean Hummus with Pita Chips Crawfish Corn Soup, recipe from Tastebook Jalapeno Cornbread, recipe from Small Home Big […]

    Reply
  2. Protein Loaded Lunch Ideas - Mom Favorites says:
    July 20, 2015 at 1:41 pm

    […] Black Bean Hummus with Pita Chips […]

    Reply

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Welcome!

Welcome to Forks and Folly! It's time to have some fun in the kitchen. Forks and Folly is about enjoying the process of cooking and entertaining. No complicated recipes. No stress. It's back to basics with easy, make ahead food, and fabulous hosting tips.

In addition to contributions on this blog, you'll find me behind the scenes working with my favorite brands through my marketing agency b2k Media Marketing.

Have a question or want to work with me? Drop me an email anytime.

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