April 15, 2010

BLACK BEAN HUMMUS WITH CILANTRO AND LIME


Hummus has become a huge favorite these days. It may have even replaced the traditional spinach dip at most gatherings. The good thing about Hummus is that it's loaded with fiber and other good things for our bodies. There are also many variations, so you can never get bored with it. Here is an updated, slightly southwest version that will beg for you to come back for more!


BLACK BEAN HUMMUS WITH CILANTRO AND LIME

1 can of black beans (save 2 Tablespoons of reserved liquid from the can)
2 Tablespoons Tahini (sesame paste found in the peanut butter section of the store)*
1/4 Cup bottled lime juice (or juice of one medium size lime with some grated lime peel)
1 Tablespoon minced garlic (or one large fresh clove)
2 Tablespoons chopped fresh cilantro ( or a good fistful size to throw in the food processor)
1 teaspoon Salt


1 Tablespoon Sesame oil or Olive oil (EVOO)

Put everything in a food processor and whirl on high until smooth. More oil can be added or all of the bean liquid can be used in place of the oil.

Serve with veggies and multigrain crackers or tortilla chips.

** make your own TAHINI **
Put 1/2 cup hulled sesame seeds in food processor ( a coffee grinder works even better)...grind until fine meal texture.
In the food processor:
Add 1/4 tsp salt and 2 teaspoons sesame oil.
Lastly add 2 Tablespoon of water. Whirl until a smooth paste.

Add the rest of the Hummus ingredients to the paste in your food processor and continue on to complete the recipe.