This is truly a dip for all seasons – perfect for summer barbecues or winters around the fire pit. It’s a great dish to take on the road too and since we live a few hours away from our family, I like to make easy dishes that travel well for events.
There’s nothing as simple and well received as a chips and dip platter. This black bean hummus is easy to make and carry, and it’s also gluten-free and vegan-friendly. It’s made with hummus favourites like garlic, olive oil and coriander, but it also has a great kick of paprika and curry powder.
I like to to make my hummus just before an event —that way, I know guests are getting the freshest taste. If you have extra time, I invite you to make your own pita chips, but any variety of pita or tortilla chips will pair perfectly with this black bean hummus.
Black Bean Hummus
This entrée travels nicely---I make it when we're headed to a party that's far away from our house.
- black beans: 1 14-oz. can, rinsed and drained
- coriander: ¼ cup, chopped
- curry powder: ¼ teaspoon
- garlic: 1 clove, peeled
- lemon: 1, halved and juiced
- olive oil: 2 teaspoons
- paprika: 1 teaspoon
- tahini sauce: 2 tablespoons
Step 1: Gather all of your ingredients and place them into a large food processor.
Step 2: Then, blend until smooth and spoon into a large serving bowl.
Step 3: Garnish with coriander and serve with a side of gluten-free chips.
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