What I'm Craving Now
Black Bean Hummus (Ready In: 5 Minutes, let sit for an afternoon for stronger flavor).
INGREDIENTS:
1 clove garlic (size depending on desired flavor)
1 (15 ounce) can black beans; drain and
reserve liquid
1 tablespoon olive oil (do not have to have)
3 tablespoons lemon juice
1 1/2 tablespoons tahini
3/4 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1/4 teaspoon paprika
DIRECTIONS:
1. Mince garlic in the bowl of a food processor. Add black beans, 2 tablespoons reserved liquid, 1 tablespoon of oil, 2 tablespoons lemon juice, tahini, 1/2 teaspoon cumin, 1/2 teaspoon salt, and 1/8 teaspoon cayenne pepper; process until smooth, scraping down the sides as needed. Top with paprika when serving.
*****
I was out of paprika so I just used chili powder instead which worked really well with the black beans. You can also roast the garlic ahead of time for a milder flavor because this recipe does leave one with a strong garlic breath.
INGREDIENTS:
1 clove garlic (size depending on desired flavor)
1 (15 ounce) can black beans; drain and
reserve liquid
1 tablespoon olive oil (do not have to have)
3 tablespoons lemon juice
1 1/2 tablespoons tahini
3/4 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1/4 teaspoon paprika
DIRECTIONS:
1. Mince garlic in the bowl of a food processor. Add black beans, 2 tablespoons reserved liquid, 1 tablespoon of oil, 2 tablespoons lemon juice, tahini, 1/2 teaspoon cumin, 1/2 teaspoon salt, and 1/8 teaspoon cayenne pepper; process until smooth, scraping down the sides as needed. Top with paprika when serving.
*****
I was out of paprika so I just used chili powder instead which worked really well with the black beans. You can also roast the garlic ahead of time for a milder flavor because this recipe does leave one with a strong garlic breath.