purplebuddhaproject
symphonyofawesomeness:


Black Bean Hummus
Instead of chickpeas, you can use black beans to make this Middle Eastern dip. And for a bit of extra flavor, stir in jalapeño pepper and lime juice. And  instead of the pita chips, you  can also serve with assorted crudités.

Ingredients
1/2 cup chopped fresh cilantro, divided
2 tablespoons tahini (roasted sesame seed paste)
2 tablespoons water
2 tablespoons fresh lime juice
1 tablespoon extra-virgin olive oil
3/4 teaspoon ground cumin
1/4 teaspoon salt
1 (15-ounce) can no-salt-added black beans, rinsed and drained
1 garlic clove, peeled
1/2 small jalapeño pepper, seeded
3 (6-inch) pitas
Preparation
1. Preheat oven to 425°.
2. Place 1/4 cup cilantro, tahini, and next 8 ingredients (through jalapeño) in a food processor; process until smooth. Spoon into a bowl; sprinkle with remaining 1/4 cup cilantro.
3. Cut each pita into 8 wedges. Arrange on a baking sheet. Bake at 425° for 6 minutes, turning once.
Nutritional Information
Calories: 127
Fat: 4g
Saturated fat: 0.5g
Monounsaturated fat: 2g
Polyunsaturated fat: 1.1g
Protein: 5.1g
Carbohydrate: 18.5g 
Fiber: 2.4g 
Cholesterol: 0.0mg 
Iron: 1.7mg 
Sodium: 138mg 
Calcium: 41mg

symphonyofawesomeness:

Black Bean Hummus

Instead of chickpeas, you can use black beans to make this Middle Eastern dip. And for a bit of extra flavor, stir in jalapeño pepper and lime juice. And  instead of the pita chips, you  can also serve with assorted crudités.

Ingredients

  • 1/2 cup chopped fresh cilantro, divided
  • 2 tablespoons tahini (roasted sesame seed paste)
  • 2 tablespoons water
  • 2 tablespoons fresh lime juice
  • 1 tablespoon extra-virgin olive oil
  • 3/4 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 1 (15-ounce) can no-salt-added black beans, rinsed and drained
  • 1 garlic clove, peeled
  • 1/2 small jalapeño pepper, seeded
  • 3 (6-inch) pitas

Preparation

1. Preheat oven to 425°.

2. Place 1/4 cup cilantro, tahini, and next 8 ingredients (through jalapeño) in a food processor; process until smooth. Spoon into a bowl; sprinkle with remaining 1/4 cup cilantro.

3. Cut each pita into 8 wedges. Arrange on a baking sheet. Bake at 425° for 6 minutes, turning once.

Nutritional Information

  • Calories: 127
  • Fat: 4g
  • Saturated fat: 0.5g
  • Monounsaturated fat: 2g
  • Polyunsaturated fat: 1.1g
  • Protein: 5.1g
  • Carbohydrate: 18.5g 
  • Fiber: 2.4g 
  • Cholesterol: 0.0mg 
  • Iron: 1.7mg 
  • Sodium: 138mg 
  • Calcium: 41mg