Kidney bean hummus

Yield: 4 servings

Measure Ingredient
1 small Garlic clove; peeled
¼ cup Minced fresh cilantro
2 tablespoons Fresh lemon juice
1 tablespoon Fresh lime juice
1 tablespoon Tahini
2 cups Cooked kidney beans; drained and rinsed
2 teaspoons Ground cumin
1 teaspoon Chili powder
1 pinch Cayenne
2 tablespoons Minced scallion greens; for garnish

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.

Similar recipes