Kidney Bean Hummus

[Guest guest]

Kidney Bean Hummus  

 

1 small garlic clove, peeled

1/4 cup minced fresh cilantro

2 tbsps. fresh lemon juice

1 tbsp. fresh lime juice

1 tbsp. tahini

2 cups. cooked kidney beans, drained and rinsed

2 tsps. ground cumin

1 tsp. chili powder

1 pinch cayenne

2 tbsps. minced scallion greens, for garnish

 

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

Blend until smooth. Sprinkle with scallions.

Note: Refrigerate up to 5 days, freeze up to 6 months. Serves 4.