1/8 to 1/4 teaspoon chipotle pepper ( -- to taste)
3 tablespoons unsweetened soy yogurt (optional)
1/2 teaspoon salt (or to taste)
For Design: additional plain soy yogurt or tahini dressing (see Notes)
Categories
Appetizer
Cuisine
Vegan
Steps
With food processor running, drop in the garlic cloves and process until finely chopped. Add the black beans, and process until pureed. Add the remaining ingredients (use the lesser amounts) and process until smooth. Taste and correct seasonings, adding more as needed.
Spoon the hummus into a serving dish, smoothing the top. Using a pastry bag and either soy yogurt or thinned tahini, pipe on the design. Place a plastic spider into the web, or make one yourself from black olives. Refrigerate until ready to serve.
Nutitrion
Serving Size: 1 serving
Calories: 96 kcal
Carbohydrates: 13 g
Protein: 5 g
Fat: 2 g
Sodium: 373 mg
Reviews
Jill on 2015-10-29 (5 stars): I made this last year without the yogurt or tahini and it was a big hit. Now that I'm making soy yogurt in my Instant Pot I'll add yogurt in for more creaminess. Just in time for Saturday. :) Your coriander dip is also popular at my get-togethers. (It's either your recipe or Martha Stewart's.)
Happy Halloween! I love your plating and food design.
Kristy on 2011-11-04 (5 stars): I just made this for a second time. I didn't have the yogurt, so I put in vegenaise. I used a little less than half lime juice (because I only had about 1 1/2 tbsp) and the rest lemon, reduced sodium beans, and a little extra sea salt to make up for that. It tasted great, but I decided at the last minute to throw in 4-5 drops of liquid smoke. And a handful of fresh chopped green onions stirred in at the last minute (not in the processor). OMG! What was already great is now AWESOME!
