Mediterraneo's Black Bean Hummus WOA!! I made this yesterday for a little different treat for John and me to munch on when he got home from work. IT IS FABULOUS! And it's every BETTER the next day! Try it! And hummus is GOOD FOR YOU as I'm sure you know. Use it with pita chips and you have a very healthy snack! :> Mediterraneo's Black Bean Hummus Source: My friend Ron Douglas, who got it via the LA Times, who got it from Mediterraneo Restaurant in Hermosa Beach, CA. This recipe is so good that now I want to go to the Mediterraneo Restaurant. (And I live in Idaho! :> ) 1 (15 ounce) can garbanzo beans, drained 2 (15 ounce) cans black beans, drained 2 tablespoons extra-virgin olive oil, more to taste 1/4 cup chopped garlic, more to taste 3 tablespoons tahini paste 1 lemon, juiced, more to taste 1 1/2 cups water, more or less as needed 1 1/2 teaspoons cayenne pepper, more or less to taste 2 1/2 teaspoons cumin, more to taste 2 1/4 teaspoons salt, more to taste 1 1/2 teaspoons pepper, more to taste In a food processor or blender, combine the garbanzo beans, black beans, olive oil, garlic, tahini paste and lemon juice. With the motor running, drizzle in the water until the beans are blended and a smooth consistency is achieved. Add the cayenne pepper, cumin, salt and pepper, then blend again. Taste and adjust seasonings and flavorings if desired. This makes 4 cups hummus; the hummus will keep, covered and refrigerated, for 5 days. Servings: 12-16 |
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