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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 4 |
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I love black beans. I love hummus. So when I saw this recipe I just had to try it. I wasn't dissappointed. A delicious Middle Eastern dip for crudites and pickled vegetables. It also makes a great spread in pita sandwiches such as Chicken Shawarma Recipe. This one was different from any I could find on Zaar so I decided to post it also. Ingredients:
2 cups cooked black beans, drained well |
1 cup cooked garbanzo beans, drained well |
1 tablespoon roasted garlic (see directions below) |
1 teaspoon ground cumin |
2 tablespoons tahini (i make my own, see heavenly hummus) |
1 tablespoon fresh lemon juice or 1 tablespoon fresh lime juice |
1/4 cup virgin olive oil |
salt & pepper, to taste |
1 teaspoon cayenne pepper (optional) |
1/2 teaspoon olive oil |
1 sprig fresh rosemary (or 1/4 teaspoon dried) or 1 sprig oregano (or 1/4 teaspoon dried) |
Directions:
1. Puree the ingredients in a food processor and chill.
2. Serve as a dip with assorted fresh vegetables, pickled vegetables, Armenian cracker bread, or other crackers.
3. Time to make includes roasting the garlic (see below).
4. To Roast garlic:.
5. Peel outer skin layer from head of fresh garlic, leaving cloves and head intact.
6. With a sharp knife cut off the top of the head of gaarlic, about 1/4 inch.
7. Place head on aluminum foil; top with 1/2 teaspoon olive oil and a sprig of fresh rosemary or oregano [or 1/4 teaspoon dried. Fold up and seal.
8. Bake in a400 degree oven for 55-60 minutes.
9. Squeeze cloves from skins and set aside. Discard skins.
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