Black Bean Hummus Recipe
Hummus rates right up there for versatility: You can serve it with pita chips, corn chips, breads, crackers, or raw veggies. You can make it into a lunchtime pita pocket sandwich with sliced veggies and sprouts, or you can serve a scoop of it alongside sliced ripe tomatoes for a quick and nutritious dinner.
This is an unusualand especially good-for-youversion of the Mediterranean classic, made super-quickly with canned black beans, tofu, lime juice, and seasonings in your blender or food processor. Black beans are one of the 12 best foods for us to eat, since they rank at the top of the legume family for antioxidants, and are high in folates. Eating them helps lower cholesterol and LDL levels, reduces cancer risk, and scavenges free radicals. And Black Bean Hummus is so flavorful! This makes a lovely offering for graduation and other celebrations.
1 15-ounce can black beans, drained
1 clove garlic, minced
1/4 cup soft silken tofu
2 tablespoons tahini
1 teaspoon ground cumin
1 tablespoon extra-virgin olive oil
Juice of 1 small lime
Salt and freshly-ground pepper, to taste
Ground sweet paprika, for garnish
1. Place the beans, garlic, tofu, tahini, cumin, oil, and lime juice in a food processor. Whirl until the mixture is smooth. Season to taste with salt and pepper.
2. Serve in a bowl, garnished with a sprinkle of paprika. Black Bean Hummus will keep for 4 to 5 days, tightly covered in the refrigerator.
Makes 1 1/2 cups.
Adapted from 12 Best Foods Cookbook, by Dana Jacobi (Rodale Press, 2005). Copyright (c) 2005 by Dana Jacobi. Reprinted by permission of Rodale Press.
Adapted from 12 Best Foods Cookbook, by Dana Jacobi (Rodale Press, 2005).