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Black Bean Hummus

I used black beans in this recipe because I love their taste and nutritional profile—lots of antioxidants. Because the beans are pureed, you don’t get too much bang for your buck.

Recipe information

  • Yield

    serves 6

Ingredients

2 cups cooked black beans (see page 110), or 1 15-ounce can, drained, rinsed, and mixed with a spritz of fresh lemon juice and a pinch of sea salt
1/2 teaspoon chopped garlic
2 tablespoons water
1 tablespoon tahini
1 tablespoon freshly squeezed lemon juice
1/2 teaspoon ground cumin
1/4 teaspoon sea salt
1/4 teaspoon paprika
1/8 teaspoon cayenne
1/8 teaspoon ground cinnamon
1 tablespoon extra-virgin olive oil
1/4 cup finely chopped fresh cilantro (optional)

Preparation

  1. Step 1

    Combine the beans, garlic, water, tahini, lemon juice, cumin, salt, paprika, cayenne, and cinnamon in a food processor and process until smooth. Add the olive oil and process to combine. Do a FASS check and add a spritz of lemon and an additional pinch of salt if needed. Serve garnished with the cilantro.

  2. rebecca’s notes

    Step 2

    If you really want to put this dip over the top, place a dollop of Avocado Cream (page 178) on top, or for a quick fix, a few slices of avocado will do.

  3. storage

    Step 3

    Store in an airtight container in the refrigerator for 5 days.

  4. nutrition information

    Step 4

    (per serving)

    Step 5

    Calories: 145

    Step 6

    Total Fat: 4g (1g saturated, 3g monounsaturated)

    Step 7

    Carbohydrates: 21g

    Step 8

    Protein: 7g

    Step 9

    Fiber: 9g

    Step 10

    Sodium: 525mg

Excerpted from The Cancer Fighting Kitchen, copyright 2017 by Rebecca Katz and Met Edelson. Published with permission by Ten Speed Press.
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