Pho - Vietnamese Soup

Pho - Vietnamese Soup
One of our favorite dishes - Pho

Sunday, August 14, 2011

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.

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