Black Bean Hummus with Za’atar Chips
Black Bean Hummus with Za’atar Chips
Black bean hummus can be prepared using canned black beans. Alternatively, dried black beans can be cooked by simmering them in water for 40-50 minutes. Cooked black beans can be frozen and used for other dishes when needed. The potato chips can be reheated the following day and this adds an extra crispiness … that’s if you haven’t devoured them all!
Servings
6
Prep time
Cook time
Recipe
Ingredients
- ½ tin chickpeas, drained & outer skin removed
- 1½ cups cooked black beans
- 2 cloves garlic, crushed
- 2 tbsp lemon juice
- 1 tbsp tahini
- 1 tsp ground coriander seeds
- ¼ olive oil
- 1 tbsp chopped parsley
- 1 tbsp chopped coriander
- Salt & pepper
- 6 medium potatoes, washed & skin left on
- ¼ tsp turmeric
- ¼ tsp cinnamon
- ¼ tsp paprika
- ½ tsp ground coriander
- ¼ tsp cayenne
- ½ tsp cumin
- ½ tsp salt
- 1 tsp black pepper
- 1 tbsp tomato paste
- 2 tbsp olive oil
Method
- Preheat oven to 200°C.
- Using a food processor, add chickpeas, beans, garlic, lemon juice, tahini, coriander powder, olive oil, parsley, coriander, salt and pepper. Blend until it becomes a smooth consistency. Place in a bowl and refrigerate until required.
- Using a mandolin, slice potatoes into thin circles.
- Add all spices to a bowl along with the tomato paste and olive oil. Mix well and brush over the top of each potato slice.
- Line a baking tray with baking paper. Add the potatoes with spice-side up and not touching each other.
- Bake in oven for 30 to 35 mins, until golden brown and crunchy.
- Serve with black bean hummus.
- Tip: You can use tinned black beans or cook dried black beans for 1 hour until tender. Leftover black beans freeze well.
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