For a different take on a Mediterranean specialty, try making hummus with black beans and salted roasted almonds in place of the traditional garbanzos and sesame tahini. Serve the spread in pita breads, along with spoonfuls of tart-sweet carrot slaw for crunch and sparkling color.
Serves: 4
Preparation time: 30 minutes
Ingredients:
- 2 cans (about 15 oz./425 g each) black beans, drained and rinsed well
- 1/4 cup (45 g) finely chopped salted roasted almonds
- 1/4 cup (60 ml) lemon juice
- 1 clove garlic, minced or pressed
- 1/2 teaspoon ground cumin
- 1 1/2 pounds (680 g) carrots, shredded
- 1 teaspoon grated lime peel
- 1/3 cup (80 ml) lime juice
- 2 tablespoons (30 ml) distilled white vinegar
- 2 tablespoons (30 ml) honey
- 1 tablespoon (15 ml) Dijon mustard
- 1 teaspoon caraway seeds
- 1/4 teaspoon crushed red pepper flakes
- 4 pita breads (each about 5 inches/12.5 cm in diameter)
- 1 large can (about 7 oz./200 g) whole green chiles, cut crosswise into halves
In a large bowl, combine beans, almonds, lemon juice, garlic, and cumin. Mash with a potato masher or fork until hummus has a spreadable consistency.
In another bowl, combine carrots, lime peel, lime juice, vinegar, honey, mustard, caraway seeds, and red pepper flakes. Mix well.
To serve, cut pita breads in half crosswise. Fill breads with hummus, carrot slaw (serve slaw with a slotted spoon), and chiles.
Nutrition information: Per serving: 489 calories (17% calories from fat), 10 g total fat, 0.9 g saturated fat, 0 mg cholesterol, 1,220 mg sodium, 86 g carbohydrates, 14 g fiber, 18 g protein, 181 g calcium, 6 mg iron
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