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This delicious hummus is great for cold or snowy March days. The black beans and garbanzos are rich in protein and fiber. With tahini and olive oil, this Vegan appetizer tastes rich and velvety!
Prep time: 10 minutes
Makes: 2-1/2 cups
2 cups canned or pre-cooked black beans, drained
1/2 cup canned or pre-cooked garbanzo beans (chickpeas), drained
2 tablespoons tahini (this is a condiment made from toasted, hulled & ground sesame seeds)
1/2 to 3/4 teaspoons salt
1 garlic clove, peeled & crushed
1/4 to 1/3 cup cold water
4 tablespoons extra virgin olive oil
4 to 6 pita breads, each cut into 6 wedges
1 small avocado, barely ripened & cut into cubes
1 Roma tomato, cut in half, pulp discarded & flesh cut into cubes
3 to 4 dill sprigs, for garnish
1. In a food processor, puree together the black beans, garbanzo beans, tahini, 1/2 teaspoon salt, garlic, water and olive oil.
2. When hummus mixture is uniform, taste it. If needed, adjust salt level.
3. Transfer the hummus to a serving bowl; garnish with avocado, tomato cubes and dill sprigs.
4. Serve immediately with pita wedges. Alternatively, cover bowl with plastic wrap and refrigerate up to 4 hours or overnight.
Text & Photograph ©2020 Nancy DeLucia Real