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Black Bean Hummus with Squash - Backyard Grocery

Black Bean Hummus with Squash

black bean hummus with squash

Black bean hummus on squash is a great end of summer treat.

I have been eating so much hummus lately. I simply can not get enough of it. A few weeks ago I had a hankering for some hummus, but had no chick peas. No problem. I used black beans instead and discovered the culinary joy that is black bean hummus!

This, I thought, would be perfect with the last of the summer squash and tomatoes from my garden. The spinach is organic, as are all of the ingredients in the black bean hummus. This was an amazing lunch!

Recipe: Black Bean Hummus with Squash

Summary: a great end of summer treat


  • Juice of one lemon (about 2 Tbs)
  • 2 Tbs tahini
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1 (15-ounce) can black beans, drained and rinsed (reserve the liquid to thin the black bean hummus as needed)
  • 1 small jalapeño pepper, chopped (about 2 tablespoons)
  • ¼ tsp cayenne pepper
  • 2 teaspoons extra-virgin olive oil
  • freshly ground pepper
  • summer squash
  • tomato
  • spinach


  1. For the hummus, add all ingredients for the black bean hummus (everything except the squash, tomato, and spinach) to the food processor and process until smooth. Add some of the reserved black bean liquid if you need to smooth it out a bit. Add more salt, pepper or spices as needed.
  2. Slice the squash into 1/4 inch pieces.
  3. Slice the tomato.
  4. Layer some spinach on the squash, top with about 1 tablespoon of black bean hummus, and top with tomato.

Preparation time: 10 minute(s)

Cooking time:

Diet type: Vegetarian

Copyright © Susan Rose.

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