Tofu Black Bean Hummus

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Tofu Black Bean Hummus

1 15-ounce can black beans, drained

1 clove garlic, minced

1/4 cup soft silken tofu

2 tablespoons tahini

1 teaspoon ground cumin

1 tablespoon extra-virgin olive oil

Juice of 1 small lime

Salt and freshly-ground pepper, to taste

Ground sweet paprika, for garnish

 

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1. Place the beans, garlic, tofu, tahini, cumin, oil, and lime juice in a food

processor. Whirl until the mixture is smooth. Season to taste with salt and

pepper.

 

2. Serve in a bowl, garnished with a sprinkle of paprika. Black Bean

 

Hummus will keep for 4 to 5 days, tightly covered in the refrigerator.

 

Makes 1 1/2 cups.

 

 

Adapted from 12 Best Foods Cookbook, by Dana Jacobi (Rodale Press, 2005).

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www.care2.com

 

 

Hummus rates right up there for versatility: you can serve it with pita chips,

corn chips, breads, crackers, or raw veggies. You can make it into a lunchtime

pita pocket sandwich with sliced veggies and sprouts, or you can serve a scoop

of it alongside sliced ripe tomatoes for a quick and nutritious dinner.

 

This is an unusual--and especially good-for-you--version of the Mediterranean

classic, made super-quickly with canned black beans, tofu, lime juice, and

seasonings in your blender or food processor. Black beans are one of the 12 best

foods for us to eat, since they rank at the top of the legume family for

antioxidants, and are high in folates. Eating them helps lower cholesterol and

LDL levels, reduces cancer risk, and scavenges free radicals. And Black Bean

Hummus is so flavorful! This makes a lovely offering for graduation and other

celebrations.

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