Black Bean Hummus (Dip de Frijoles Negros) |
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| Servings | Prep. Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 1-1/2 cups | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| one 16-ounce can black beans, drained | 1 tablespoon tabini (sesame paste, available at Middle Eastern groceries and many supermarkets), optional | 3 tablespoons pure Spanish olive oil |
| juice of 1 lime | 1 to 2 cloves garlic, sliced | salt and freshly ground black pepper to taste |
| 1 teaspoon ground cumin | ||
| 1 | In a food processor fitted with a steel blade, combine all the ingredients and process until smooth. Cover and refrigerate until ready to use. Bring to room temperature before serving. It will keep in the refrigerator for one week. |