Spiced Black Bean Hummus with Marinated Peaches

warm-black-bean-orange-salad Quentin Bacon


  • 1 (15-ounce) can black beans, rinsed and drained
  • 1 garlic clove
  • 2 tablespoons tahini
  • 2 tablespoons olive oil
  • 1 teaspoon Sriracha chili sauce
  • 1 large lemon
  • 1/2 teaspoon sea salt
  • 1 firm ripe avocado
  • Sea salt
  • 1 teaspoon fresh lemon juice
  • 1 teaspoon chopped parsley
  • 1 ripe large peach
  • Freshly baked pita chips


Put black beans, garlic clove, tahini, olive oil, chili sauce, and the juice of 1 large lemon in a food processor; pulse until smooth. (If the hummus is too thick, you can drizzle in some of the black bean liquid from the can.) Season with 1/2 teaspoon sea salt. Transfer hummus to a bowl, and let chill. Meanwhile, dice avocado, and place into a small mixing bowl. Season with sea salt, 1 teaspoon fresh lemon juice, and chopped parsley. Dice peach, and add to avocado mixture; toss gently. To serve, place hummus into a serving dish, and top with marinated peaches and avocado. Serve with freshly baked pita chips.

  • Yield: Makes 8 servings (serving size: 2/3 cup mixture and 5 chips)

Nutritional Information

Calories per serving: 226
Fat per serving: 12g
Saturated fat per serving: 1g
Monounsaturated fat per serving: 6g
Polyunsaturated fat per serving: 2g
Protein per serving: 6g
Carbohydrate per serving: 25g
Fiber per serving: 6g
Cholesterol per serving: 0.0mg
Iron per serving: 1mg
Sodium per serving: 319mg
Calcium per serving: 27mg
Shawn McClain