Black Bean Hummus with Toasted Pita Wedges

Prep Time 30 min
Cook Time 10 Min
Servings N/A
Difficulty Easy

Ingredients

  • 3 pitas, each cut into 8 wedges
  • 1/2 cup Crisco® Pure Canola Oil
  • 1 tsp. minced garlic
  • Salt and pepper
  • 1 (15 oz.) can black beans, rinsed and drained
  • 2 tbsps. tahini
  • 2 tbsps. lemon juice
  • 1 tbsp. chopped jalapeno pepper
  • 1 tsp. ground cumin
  • 1/4 cup finely chopped fresh parsley
  • 5 tbsps. finely chopped fresh cilantro
  • 1/2 cup chopped tomato
  • Bite-size fresh vegetables for dipping

Directions

  • Step 1

    HEAT oven to 375°F. Arrange pita wedges on baking sheets. Combine 1/4 cup oil, 1/2 teaspoon garlic, 1/4 teaspoon salt and 1/8 teaspoon pepper in small bowl. Stir until blended. Brush over both sides of pita wedges. Bake 7 to 10 minutes or until crisp and lightly browned.

  • Step 2

    COMBINE beans, tahini, lemon juice, jalapeno, cumin and 1/4 cup oil, 1/2 teaspoon salt and 1/2 teaspoon garlic in food processor. Cover and process until smooth.

  • Step 3

    STIR in parsley and 1/4 cup cilantro until blended. Place in serving bowl. Garnish with tomato and remaining 1 tablespoon cilantro. Serve with pita wedges and fresh vegetables.

Serving size
(1/4 of recipe)

  • Calories 290
  • Calories from Fat0g
  • Total Fat 17g
  • Saturated Fat 1g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 0g
  • Cholesterol 0mg
  • Sodium 660mg
  • Potassium 0mg
  • Total Carbohydrates 29g
  • Dietary Fiber 7g
  • Sugars 3g
  • Protein 8g
  • Vitamin A 0%
  • Vitamin C 0%
  • Vitamin D 0%
  • Calcium 0%
  • Thiamin 0%
  • Niacin 0%
  • Zinc 0%
  • Riboflavin 0%
  • Iron 0%

*Percent Daily Values are based on a 2,000 calorie diet