Wednesday, August 18, 2010


I haven't made hummus in quite a while so I had a yen to whip some up. The color the hummus ended up did make me giggle a little....not the prettiest thing in the world to be sure rofl. I am thinking heavier vegetable content....with roasted vegetables next time. There are just so many variations you can do with this dish....leaves tons of room for fiddling around. ;) You can of course use canned beans and chick peas if you are in a hurry instead of dried....I'm not too fond of the extra salt content though.


1/3 cup dried chick peas
1/3 cup dried black beans
1/4 cup tahini
1/2 sweet onion
1 anaheim pepper
1/4 cup fresh chopped cilantro
1 tsp sesame oil
2 tbls lime juice
2 tbls diced garlic
1/8 tsp black pepper
1/2 tsp cajun seasoning
1/4 tsp peppered bacon salt

Rinse and soak your chick peas and black beans overnight in water. Drain the chick peas and beans. Toss them into a covered sauce pan and cover with at least an inch of water. Bring to a boil and then simmer for about an hour and fifteen minutes. Drain and let cool. Put the chick peas and black beans in a food processor along with all the other ingredients and process until smooth. Chill for an hour or two before serving to let the flavors meld together. (Though of course you can eat immediately if you are in a hurry.)

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