BLACK BEAN HUMMUS

I have not been a great fan of hummus but this black bean version my daughter made changed my mind!

Click here for the original link with additional info. Lauren made some changes in her version:

She used lime instead of lemon; used a little less Tahini; and was liberal with the cumin.  She also used dried beans she  had cooked the day before and just added water instead of the reserved bean liquid.

BLACK BEAN HUMMUS

• 2 cup black beans, drained. Reserve liquid.
• 1 garlic clove
• 2 tbsp tahini
• 3 tbsp lemon juice
• 1/2 tsp salt
• 1/4 tsp paprika
• pinch of cumin
• 1 tbsp olive oil
• 1 – 4 tbsp reserved liquid

Instructions

1. Add all the ingredients to a food processor, except the liquid reserved from beans.
2. Mix until smooth.
3. Taste and add any additional spices.
4. Add one tbsp at a time of the reserved liquid until you get the consistency desired. I usually add 3 tbsp.

Zucchini and Carrot Fries

I am always trying to incorporate more vegetables into my diet and came across this recipe to roast carrots and zucchini or just about anything else.  They are  a wonderful side to any meal.  Click  here    for  the recipe with more details.