1 can (15 ounce size) black beans, drained
1 tablespoon sesame tahini
4 cloves garlic, minced
1 teaspoon ground cumin
1 tablespoon low-fat sour cream
1 tablespoon minced tomato
1 tablespoon lime juice
freshly ground black pepper, to taste
Add the drained beans, tahini, garlic, and cumin to a blender or food processor.
Process until smooth, scraping down the sides occasionally.
Add the remaining ingredients and process until mixed.
Serve at room temperature with baked tortilla chips, pita wedges, or veggie dippers.
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
reviews & comments
June 28, 2009
We liked this recipe because it was a nice change from the chickpea versions. You can tweak the garlic and cumin amounts to taste, but as written we liked it. Let it chill for 1 hour at least before serving, for the flavors to really develop. We used organic canned black beans, but we might try this again with black soy beans. Black soy beans are a little bit healthier, but tend to be more firm so it might result in a chunkier consistency. We'll report back if we do try the alternate.