Sunday, February 7, 2010

Tennessee Hummus

This past summer my family and I vacationed in this small town outside of Gatlinburg, Tennessee. As a vegetarian, I figured my vacation in Tennessee would be spent eating a lot of salad. But I was given a very pleasant surprise. In the town down the road from the cabin we stayed at there was a small restaurant with several vegetarian options. My family and I ordered some hummus and sat outside by the river. It was the best hummus I've ever had, slightly spicy with whole black beans. So I developed this recipe in order to recreate the best hummus ever.

Tennessee Hummus:

  • 1 can chickpeas, drained and rinsed
  • 1/2 can black beans, drained and rinsed
  • 2-3 tablespoons olive oil
  • 1 tablespoon tahini
  • 1/2 an onion
  • 3-4 cloves of garlic
  • Dash of hot sauce
  • 1 tablespoon of lemon juice
  • Salt and pepper to taste
  • Paprika (optional)
In a food processor combine all ingredients except the black beans until smooth. Taste to adjust the seasoning. Put into serving dish and fold in the black beans. Dust with paprika for color. Serve with pita, chips, or fresh vegetables.

1 comment:

  1. I love the whole black bean idea! Can't wait to make this.