Picante Black Bean Hummus
You know what is the most frustrating thing about being a vegan? When people ask "Well, where do you get your protein?" Like we vegans can only get it from meat. Ick. Protein can be found in all kinds of foods (not just meat- but since you're here you already knew that), and recent studies have shown that we really don't need nearly as much protein as most of us get, anyway. But that's a lame answer.
Next time, just shove this recipe in their face and watch 'em drool. The black beans in this hummus provide you with 2.6 grams of protein for every tablespoon of them you consume. And I don't know about you, but for me that's like maybe two dips. Nom nom.
Plus, this hummus is damn good. As you may (or may not) know, 'PICANTE' is Spanish for 'SPICY', and this dip has a little kick. The cilantro is fresh with hints of citrus, balanced out by the smoky flavor of the paprika and highlighted by the fresh lime juice. It comes together quickly and is sure to be a crowd pleaser. Need a bigger batch? This recipe is easily doubled or quadrupled. So, lets eat!
1- 15 ounce can OR about 2 cups cooked black beans, drained
1 tablespoon olive oil
1 tablespoon tahini
1/4 cup fresh cilantro
1 clove garlic
2 tablespoons freshly squeezed lime juice
1/2 teaspoon salt
1/2 teaspoon cumin
1/2 teaspoon cayenne
1/4 teaspoon smoked paprika
After draining beans, combine then in a high-speed blender or food processor with all other ingredients. Blend on high about 30 seconds, until all the ingredients are combined.
Serve with a dash of smoked paprika and a sprinkle of green onions, or all on its own with chips, veggies, or on pita bread. Saves well, covered, up to a week in the fridge. Enjoy!