Almost As Good As EatWell |
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Prep Time: 25 Minutes Cook Time: 15 Minutes |
Ready In: 40 Minutes Servings: 7 |
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Black Bean Hummus Ingredients:
1 1/2 cups black beans, already cooked (i used organic or non-gmo) |
3 tablespoons tahini, spread (from jar) |
1 tablespoon lime juice |
2 pineapple rings, cut |
1 tablespoon pineapple juice |
1 tablespoon red pepper, chopped (mine were dehydrated) |
2 garlic cloves, peeled |
1 1/2 teaspoons cumin |
3 tablespoons olive oil |
1/4 cup tomato, chopped |
1 tablespoon honey |
1 1/2 teaspoons apple cider vinegar |
2 tablespoons green chilies, chopped (1 tbsp for less heat) |
8 ounces sweet corn (this and following ingredients for roasted corn salsa topping) |
5 medium-small sweet peppers (diced) |
1 pineapple ring (fine chopped) |
1 tablespoon lime juice |
1 tablespoon pineapple juice |
1 pinch sea salt |
1 pinch black pepper |
Directions:
1. For Hummus:Mix all ingredients together in a food processor.
2. Put Corn Salsa on top, Cover, then chill until ready to serve.
3. Corn Salsa: Put all ingredients into a medium-large sauce pan.
4. Cook on medium-low temp for 10 minutes, covered and then an additional 5 minutes, uncovered.
5. Put on top of finished Hummus.
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