By: rhinestones

rhinestones — Mon, 07 Sep 2009 06:07:29 +0000

Black Bean and Chickpea Hummus
1 cup canned black beans, drained
1 cup canned garbanzo beans (chickpeas), drained
1 tablespoon olive oil
2 tablespoons fresh lemon juice
2 tablespoons plain nonfat yogurt
2 tablespoons water
1 clove garlic, roughly chopped
1 1/2 teaspoons curry powder
salt and pepper to taste
Place black beans, garbanzo beans, olive oil, lemon juice, yogurt, water, and garlic into the bowl of a blender. Season with curry powder, salt, and pepper. Cover and puree until smooth. Refrigerate until ready to serve.
Serve with raw veggies and pita wedges.
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Three-Bean Salsa
1 (16 ounce) can kidney beans, rinsed and drained
1 (15.25 ounce) can whole kernel corn, drained
1 (15 ounce) can garbanzo beans or chickpeas, rinsed and drained
1 (15 ounce) can black beans, rinsed and drained
2 cups chopped fresh tomatoes
2 jalapeno peppers, seeded and chopped
1/4 cup chopped green onions
1/4 cup lime juice
2 tablespoons minced fresh cilantro
2 teaspoons ground cumin
1 teaspoon salt
1/4 teaspoon pepper
Baked tortilla chips
In a large bowl, combine the first 12 ingredients; toss to coat. Chill for at least 30 minutes before serving. Serve with tortilla chips. Refrigerate leftovers.
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Comments on: Anyone Have Some Ideas And Recipes For Playoff Munchies That Are Heart Friendly And Cholesterol Free?

By: rhinestones