"The First Book
of Vegetarian Cooking"
Sample Recipe
 


Shanaya Nalina
(The former Dionne Stevens)


Author
Nutrition Consultant Lecturer
Accumagnetic Therapist

 
 
       
 
 
 

BLACK BEAN HUMMUS

 A quick and easy dip. Serve with pita bread or vegetables.
 

 2 cups cooked black beans, drained or one 15 ounce can ,drained (reserve liquid)
 1/4 cup tahini*
 1 Tbs. low-sodium tamari
 1 Tbs. Balsamic vinegar
 1 Clove garlic, pressed or minced
 1/2 tsp. ground cumin
 pinch of cayenne

 1. Place ingredients in food processor and blend until  smooth,  adding a tablespoon or two of the reserved bean  liquid or  water if needed. The consistency should not be  soupy.
 2. Refrigerate until ready to serve  Makes about 1 1/2 cups  (use leftover bean liquid in soup for extra flavor and  nutrition.)  

*pour off the floating oil from new bottles of nut butters.  Who needs all that extra fat? If you find your particular brand is too dry, mix in a little water.

 
 Per 1 tablespoon serving:
36 calories, 1.5g fat, 4g carbs,  1.4g fiber, 30mg sodium, 35% calories from fat, 0mg  cholesterol
 
 

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