Lately, thanks to my recent acquisition of a mini food processor, I have been making a lot of hummus. What I love about hummus is that you can drastically reduce the amount of oil any recipe calls for and still wind up with a delicious end result…as long as you triple the garlic, lemon and salt. These three ingredients are the key to “to die for” hummus.
Today, despite a solid five minutes scouring through and rearrange items in my pantry, I couldn’t find my chick peas. So instead, I decided to use black beans. Success! The perfect healthy dip for those of you who hate chick peas.
1 can black beans
5 fat garlic cloves
juice of two Meyer lemons (or about 4 tbsp.)
3 tbsp. tahini
1 tbsp. extra virgin olive oil (I use Domenica Fiore)
1/2 tsp. cumin
lots of Himalayan salt (to taste)
lots of pepper
1. Rinse your black beans and place them in your small food processor.
2. Add all other ingredients to the black beans and blend on high until smooth.
3. Serve with chilled cucumber slices to keep things light.