Ingredients
- 1 (1-pound) can garbanzo beans
- 1 (1-pound) can black beans
- About 3 cups olive oil
- Pinch ground cumin
- About 1/2 teaspoon cayenne
- 1/2 lime, juiced
- About 1/2 teaspoon salt
- 1/2 cup chili powder
- Pinch ground coriander
- Pinch ground cinnamon
- About 3/4 teaspoon tahini
- 1 bag prepared pita chips (16 chips per serving)
Directions
Mix all ingredients in a large bowl. Add the ingredients to a food processor and process in batches. Blend until smooth. Place into individual 16-ounce serving size containers. Serve on a plate with 16 pita chips per serving.
* Professional Recipe
This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
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By jhouk
on June 07, 2011
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Awesome recipe! I agree with the comments and used less oil and chili powder. I added about a tablespoon of chopped cilantro and used lemon instead of lime juice. This is a quick and easy wonderful appetizer!
By pearceweb
on May 31, 2011
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The recipe itself from the Book is awesome. The recipe above is way off from the book. Below is what I remember from making it yesterday:
Garbanzo and Black beans need to be drained and washed, not noted above but is in the book.
It's 1/3 of a cup mix of canola and olive oil and not 3 cups olive oil. I doubled the recipe so I did 1/3 cup of each.
I believe the actual recipe calls for more Cayenne but I will have to check.
It's 1 and a half juiced limes and not 1/2 lime, juiced
It's 4 tables spoons of chili powder I believe.
It's 1 tablespoon of Tahini and not About 3/4 teaspoon tahini
2 small cloves of garlic chopped is in the book recipe and NOT mentioned at all here.
The recipe calls for a little water as well, I believe just 1/3 of a cup.
Not sure how the online recipe can be so different from the book recipe.
Hope this helps.
-T
By hergirlishness_...
valparaiso, IN
on April 03, 2011
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I love this stuff! Its a totally different take on hummus, its almost like a taco dip. I took some to work and it was completely inhaled by my co-workers in under five minutes! Another thing I really liked about it was that it still tasted great without the tahini, which I hate to buy because of the high price and, and I wouldn't really use it for anything else than hummus. I simply add a few drops of seasame oil. By the way, the oil measurement is waaay off! Try starting with 1/4 to 1/3 cup of olive oil. This hummus also freezes really well.
Read all 15 reviews