Black Bean Hummus
For your friends who freak out at the word "hummus," you can just call this a "dip." And a mighty tasty one it is, especially with raw veggies (or tortilla chips, pita bread, index fingers). Mix it in with a bowl of hot rice, or spread it on a tortilla for the base of a burrito or wrap. For the non-vegetarians in the crowd, skip the bread and dip your burger, grilled chicken, or lunch meat into the hummus. Even good alongside scrambled eggs. This recipe is quick to make, and quick to disappear!
Black Bean Hummus
1 clove garlic
1 can (15 oz) black beans, undrained
2 tablespoons lemon juice
1 1/2 tablespoons tahini
(ground sesame seed paste)
3/4 teaspoon ground cumin
1/2 teaspoon salt
1/8 teaspoon cayenne pepper (or more)
Combine all ingredients in a food processor, and process until smooth. Stir in additional cayenne if desired.
Black Bean Hummus
1 clove garlic
1 can (15 oz) black beans, undrained
2 tablespoons lemon juice
1 1/2 tablespoons tahini
(ground sesame seed paste)3/4 teaspoon ground cumin
1/2 teaspoon salt
1/8 teaspoon cayenne pepper (or more)
Combine all ingredients in a food processor, and process until smooth. Stir in additional cayenne if desired.
1 comments:
YUM! This sounds so good! I am going to have to make some soon. Although, I feel like I am have an allergy to traditional hummus. NOt sure what part of it. But wonder if I could leave out the tahini in this recipe just in case that is the ingredient that bothers me. ???
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