Black Bean Hummus

Served with pita chips, this makes a wonderful, healthy snack and it's super easy to prepare.  I especially like making this for road trips.  I added a touch more lime juice and garlic than this recipe calls for and I bought pita chips at the grocery store to simplify things.

1/2 cup chopped fresh cilantro, divided

2 TBSP tahini (roasted sesame seed paste)

2 TBSP water

2 TBSP fresh lime juice

1 TBSP extra-virgin olive oil

3/4 tsp ground cumin

1/2 tsp coriander
1/4 tsp salt
pepper to taste

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

Preheat oven to 425°.

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.

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

*This recipe is courtesy of Cooing Light Magazine.