By Tracey
Black Bean Hummus
barely adapted from Cooking Light
(Note: I substituted cashew butter and sesame oil for the tahini. I went with a ratio of 3 parts nut butter to 1 part oil and only used half as much as called for, so 1 tablespoon total.)
Ingredients:
- 1/4 cup chopped fresh cilantro, plus extra for garnish
- 2 tablespoons tahini
- 2 tablespoons water
- 2 tablespoons freshly squeezed lime juice
- 1 tablespoon extra-virgin olive oil
- 3/4 teaspoon ground cumin
- 1/4 teaspoon salt
- 1 (15-oz) can no-salt-added black beans, rinsed and drained
- 1 garlic clove, peeled
- 1/2 small jalapeño pepper, seeds removed
- pita bread, chips, or assorted veggies (for serving)
Directions:
Add the cilantro, tahini, water, lime juice, olive oil, cumin, salt, beans, garlic, and jalapeno to the bowl of your food processor. Process until well combined and creamy, scraping down the sides of the bowl once or twice. Transfer to a serving bowl and garnish with cilantro. Serve with pita bread, chips, veggies, or your favorite accompaniment.
