Thursday, October 2, 2008

Recipe: Black Bean Hummus

Good with veggies and pita chips or as a sandwich spread. From my fellow Cookie Emily:

Black Bean Hummus
Source: Emily’s Kitchen
Servings: 8 (about a ¼ cup each)

Notes: I used the juice of ½ of a lemon, but I think it needs a little more lemon juice. Next time, I plan to use the juice of a whole lemon. I served this with baked tortilla chips and raw veggies.

1 can black beans, drained and rinsed
1 large garlic clove
2 to 3 T fresh lemon juice (1/2 lemon)
2 T olive oil
3 T tahini (sesame paste)
½ t cumin
½ to 1 t salt

Drain beans and puree along with the garlic in a food processor or blender. Add the lemon juice, olive oil, tahini, cumin, and salt. Blend until smooth.

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