Yearly Archives: 2009

Black Bean Hummus One (15-ounce) can black beans, drained (reserve liquid) 2 cloves garlic, minced ? teaspoon salt substitute, or to taste 1 teaspoon ground cumin ? cup tahini ? cup fresh lemon or lime juice 1 tablespoon minced fresh parsley Place the beans, garlic, salt substitute, cumin, tahini and lemon juice in a blender or food processor and blend until smooth. Add a small amount of the reserved bean liquid for the desired texture, if necessary. Place in a serving dish and sprinkle with parsley. Serve with pita bread, crusty bread, backed tortilla chips, or whole-grain crackers such as Wasa chispbread.