Black Bean Hummus

May 18, 2020 / Lyn Jones / 0 Comments

https://food.ndtv.com/recipe-black-bean-hummus-846629
Black beans come with a host of nutritional benefits. It is considered great for controlling blood sugar levels and is low on calories while being rich in proteins and fibre. This combined with protein-rich sesame seeds make for a wholesome, scrumptious dip that can be paired with anything you fancy. Try it with pita bread, vegetable salad or a mezze platter that you love!  – serves 4


2 cups black beans, cooked
¼ cup olive oil, plus extra for topping
4-5 garlic cloves
2 Tbsp lemon juice
1 Tbsp sesame seeds
1 Tbsp of curd (milk? – this recipe from India)
½ tsp of cumin powder
1.2 tsp of black pepper
Salt to taste
Coriander leaves to garnish

In a food processor or blender, mix the black beans, sesame seeds and garlic, and pulse until smooth. You can add a little water, if you find the mixture a little dry.

Add the cumin powder, black pepper powder, curd, olive oil and salt, and blend again until smooth.

Transfer to a bowl, and add the lemon juice. Mix well and check seasoning. Finish with a drizzling of olive oil and coriander sprigs on top. Serve with pita breads.

 

Roasted Carrot, Rosemary and White Bean Hummus

May 18, 2020 / Lyn Jones / 0 Comments

serves 4
Here, white beans take over chickpeas to make this smoky and incredibly delicious hummus. Add in rosemary for a flavour boost.

INGREDIENTS

2 cups white beans, cooked
2 carrots, peeled
¼ cup of olive oil, plus extra for topping
4-5 garlic cloves
2 Tbsp of lemon juice
½ tsp of cumin powder
Salt to taste
1 tsp red chilli powder
Rosemary sprigs to garnish

1. Oil the carrots and roast them in the oven for 15 minutes.
2. In a food processer or blender, mix the white beans and garlic, and pulse until smooth. You can add a little water, if you find the mixture a little dry.
3. Add the carrots, cumin powder, red chilli powder, olive oil and salt, and blend again until smooth.
4. Transfer to a bowl, and add the lemon juice. Mix well and check seasoning.
5. Finish with a drizzling of olive oil, a sprinkling of red chilli powder and rosemary sprigs on top. Serve with pita breads.

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