Black Bean Tahini Hummus Food

BLACK BEAN HUMMUS WITH TAHINI

Steps:

• Combine black beans, oil, lemon juice, tahini and cumin in a food processor and purée until smooth.
• The hummus will keep refrigerated in an airtight container for up to 3 days.
• (Suggested age: 10 months and up)

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.

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:

• Puree a 15-ounce can drained black beans with 1 clove garlic, 2 tablespoons each lemon juice and tahini and 1 teaspoon cumin; add water if needed. Season with salt. Serve with crackers or vegetables.

BLACK BEAN HUMMUS

Steps:

• Combine all ingredients in a food processor and process until smooth. Serve with pita bread and /or crackers.

BLACK BEAN HUMMUS

Steps:

• Combine first 9 ingredients in processor until smooth. Season hummus to taste with salt and pepper. Spoon hummus into bowl. Serve with pita triangles.

HUMMUS WITH BLACK BEANS AND CHICKPEAS

Steps:

• In a food processor purée ingredients until smooth. Season with salt and pepper to taste.
• Chill until ready to serve.

GOUDA GRILLED CHEESE WITH TAHINI BLACK BEAN HUMMUS

Steps:

• Preheat the oven to 500 degrees F.
• Smear the guava jam on 1 slice of brioche, and the Black Bean Hummus on the other slice. Be sure to cover the surface entirely to ensure the bread does not burn while in the oven. Place the Pickled Jalapeno slices on one side, and divide the cheese over both halves. Place cheese-side-up in the oven for 5 minutes.
• Remove from the oven and place the halves together. Pat half the butter on one side of the sandwich and griddle it on medium heat until nicely browned. Repeat on the opposite side. Let the sandwich cool for about 30 seconds to set, and then slice in half.
• Puree the black beans, lime juice, tahini paste, cumin and garlic in a food processor. Add extra-virgin olive oil as needed until the hummus is creamy. Season with salt and pepper. Yield: 1 quart.
• Using gloves to protect your hands, slice the jalapenos width-wise in 1/4-inch rounds. Set aside in a large container.
• Combine the vinegar, salt, sugar, coriander seeds, peppercorns, garlic and bay leaves in a large saucepan and bring to a boil over high heat. Once the brine has boiled, reduce the heat and simmer for 5 minutes. Remove from the heat and pour over the sliced jalapenos. Let cool, and then refrigerate.

BLACK BEAN HUMMUS

Steps:

• Place beans, garlic, sea salt, cumin, tahini and lemon or lime juice in a blender or food processor and blend until smooth.
• Add a small amount of reserved bean liquid for desired texture.
• Place in a serving dish and serve with pita bread, crusty bread, tortilla chips, or crackers.