Black Bean Hummus With Avocado Food

BLACK BEAN HUMMUS

Steps:

• Mince garlic in the bowl of a food processor. Add black beans, 2 tablespoons reserved liquid, 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. Add additional seasoning and liquid to taste. Garnish with paprika and Greek olives.

BLACK BEAN HUMMUS

Steps:

• Blend all the ingredients, except the lettuce, in a food processor until almost smooth. Let sit for 15 minutes before serving with iceberg lettuce wedges.

BLACK BEAN HUMMUS WITH AVOCADO

Steps:

• Combine black beans, avocado, oil, vinegar, garlic, lime juice, coriander, cumin, sea salt, black pepper, and ancho chile in the bowl of a food processor or electric blender. Blend mixture to your preferred texture.

AVOCADO HUMMUS WITH CRISPY PITA CHIPS

Steps:

• For the pita chips: Place an oven rack in the center of the oven and preheat to 350 degrees F.
• In a small bowl, whisk together the oil, chili powder and lime zest if using. Brush the mixture on both sides of the bread halves using a pastry brush. Sprinkle the breads with the salt and pepper. Cut each bread half into 8 wedges and place in a single layer on a baking sheet. Bake until crisp and golden, 15 to 18 minutes.
• For the hummus: Combine the beans, avocado, arugula, parsley, lemon juice, garlic, salt and pepper in the bowl of a food processor. Pulse until the mixture is coarsely chopped. Gradually add the olive oil until the mixture is creamy. Season with salt and pepper.
• Spoon the hummus into a serving bowl and serve the pita chips alongside.

BLACK BEAN HUMMUS

Steps:

• Pulse garlic cloves in a food processor until minced fine.
• Add beans and rest of ingredients.
• Use olive oil to taste, starting with 3 Tbsp and adding more if needed.
• Process until smooth and creamy, pausing to scrape down sides of processor bowl, as necessary.
• Taste and correct seasoning.
• Transfer to a storage container, cover, and refrigerate until ready to use.

AVOCADO WHITE BEAN HUMMUS

Steps:

• Drain white beans and set liquid aside to balance consistency at the end.
• Combine remaining ingredients in blender or food processor.
• Blend until thoroughly mixed and smooth.
• Serve immediately with fresh, warm or toasted pita bread, corn chips, or cover and refrigerate. I plan on trying it over pasta with some shredded chicken.

BLACK BEAN HUMMUS

Steps:

• Combine the beans, garlic, water, tahini, lemon juice, cumin, salt, paprika, cayenne, and cinnamon in a food processor and process until smooth. Add the olive oil and process to combine. Do a FASS check and add a spritz of lemon and an additional pinch of salt if needed. Serve garnished with the cilantro.
• rebecca's notes
• If you really want to put this dip over the top, place a dollop of Avocado Cream (page 178) on top, or for a quick fix, a few slices of avocado will do.
• storage
• Store in an airtight container in the refrigerator for 5 days.
• nutrition information
• (per serving)
• Calories: 145
• Total Fat: 4g (1g saturated, 3g monounsaturated)
• Carbohydrates: 21g
• Protein: 7g
• Fiber: 9g
• Sodium: 525mg