Black Bean Hummus- By Chef Rebecca Katz

For those of you who attended our last cooking class, here is the black bean hummus recipe we promised to post. Sorry it took so long, but we have been spending the last  few weeks building herb and vegetables gardens.

Black Bean Hummus- By Chef Rebecca Katz

If covered in an airtight container, you can store this for up to 5 days in the refrigerator.

Ingredients

  • 1- 15 ounce can drained and rinsed black beans
  • 1/2 teaspoon garlic, chopped
  • 2 tablespoons water
  • 1 tablespoon tahini
  • 1 tablespoon freshly squeezed lemon juice
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon paprika
  • 1/8 teaspoon cayenne pepper
  • 1/8 teaspoon ground cinnamon
  • 1 tablespoon extra virgin oil
  • 1/4 cup finely chopped cilantro

Instructions

  1. Place all ingredients, except for olive oil, in a food processor.
  2. Process until smooth.
  3. Add olive oil and continue to process until smooth.
  4. Taste and add more lemon or salt, as needed.
  5. Add cilantro to garnish.
http://pondermountain.com/2012/06/14/black-bean-hummus-by-chef-rebecca-katz/

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