Celebrity chef Lorena Garcia makes Black Bean and Jalapeno Hummus

She’s a celebrity chef, known to TV audiences for her roles on shows such as “Top Chef” and “America’s Next Great Restaurant.”Lorena Garcia is also a restaurant owner, an author and an advocate for healthy foods in schools and she joined WGN Morning News today!

Check it out:

International home and housewares show

Through March 18

McCormick Place

2301 S. Lake Shore Drive

Chicago

Housewares.org

RECIPE:

BLACK BEAN and JALAPEÑO HUMMUS with FRESH HERB DRIZZLE

FOR THE HUMMUS:

  • 11/4 cups cooked black beans
  • 2 tablespoons tahini sesame paste
  • 1 jalapeno, halved, seeded, and finely chopped
  • 1/2 small tomato, seeded and finely chopped
  • 1 large garlic clove, halved
  • 11/2 tablespoons fresh lemon juice
  • 11/2 teaspoons sweet paprika
  • 11/2 teaspoons ground cumin
  • Pinch of kosher salt
1/3 cup extra-virgin olive oil

1. To make the hummus, place the black beans, tahini, jalapeno, tomato, garlic, lemon juice, paprika, cumin, and salt in the bowl of a food processor and pulse until well combined, using a rubber spatula to scrape down the sides of the bowl as necessary. With the machine running, drizzle in the olive oil, processing until the mixture is completely smooth and well combined. Scrape the hummus onto a medium plate and use the back of a spoon to smooth it out; make a small well in the center.

2. To make the herb drizzle, pour the olive oil into a small bowl and whisk in the cilantro, parsley, thyme, salt, and pep- per. Spoon half of the mixture into the well in the center of the hummus, and drizzle the remaining over the hummus.

FOR THE HERB DRIZZLE:

  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon finely chopped fresh cilantro
  • 1 tablespoon finely chopped fresh flat- leaf parsley
  • 1/2 teaspoon finely chopped
  • fresh thyme Pinch of kosher salt
  • Pinch of freshly ground black pepper

 

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