I loooooooove love love hummus...I eat it just about every day as either a dip or a spread on my favorite cucumber sandwich.
This hummus pairs the garbanzo beans of traditional hummus with delicious black beans plus little red pepper for a spicy kick.
1 15 oz. can chickpeas drained and rinsed
1 15 oz. can black beans drained and rinsed
3 cloves of garlic
1 - 1 1/2 T. Cumin
about 1/4 cup olive oil
2 T lemon juice
2 T cider vinegar
2 T. low sodium soy sauce
salt to taste
cayenne pepper to your taste
corn kernels (I use frozen and let thaw in some warm water)
chopped red pepper
Place first 9 ingredients in food processor or blender. You may need to add some water if the mixture proves too thick for your blender.
Place corn kernels and red pepper in an oven proof dish. Pour a little olive oil over and season with sea salt. Roast in oven until golden. Remove let cool and spread on to the top of the hummus.
Serve with taco chips or veggies like carrots and cucumber.