Black Bean Hummus

This is a healthy version of hummus using Greek yogurt instead of oil.

Black Bean Hummus
Yield: 4 Cups

3 each        Canned Black Beans – Rinsed & Drained
1 each        Garlic Clove
8 oz.           Roasted Red Bell Peppers (about 2) – Drained
1 tsp.          Hartz Garlic & Herb Spice Blend
3 each         Lemons – Juiced
1 tsp.          Kosher Salt
1/4 Cup       Plain Greek Yogurt
1 tsp.          Ground Coriander
1/2 tsp.       Ground Cumin
1 1/2 Tbsp.  Tahini Paste

1.  Combine everything in a food processor.
2.  Puree until smooth.
3.  Serve with pita chips or fresh vegetables.
4.  Can be refrigerated for up to five days.


3 comments on “Black Bean Hummus

  1. Jackie Christensen says:

    Just had it tonight. It was very good.
    Better try it !!!!!!

  2. Yummy! So very pretty 🙂

  3. Looks delicious! I love the idea of adding greek yogurt to hummus!

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