Kidney bean hummus

4 servings

Ingredients

QuantityIngredient
1smallGarlic clove; peeled
¼cupMinced fresh cilantro
2tablespoonsFresh lemon juice
1tablespoonFresh lime juice
1tablespoonTahini
2cupsCooked kidney beans; drained and rinsed
2teaspoonsGround cumin
1teaspoonChili powder
1pinchCayenne
2tablespoonsMinced scallion greens; for garnish

Directions

Combine all ingredients, except scallions, in a food processor or blender.

Blend until smooth. Sprinkle with scallions.

Description: "This Southwest style variation tastes terrific spread on flour tortillas or baked taco chips." Source: "Essential Vegetarian Cookbook" Copyright: "1997, Diana Shaw" Start to Finish Time: "0:05" NOTES : Refrigerate up to 5 days, freeze up to 6 months.

Recipe by: Diana Shaw

Posted to fatfree digest by Karen <horndos@...> on Aug 11, 1999, converted by MM_Buster v2.0l.