Love for Food

I find that sandwiches are a quick and easy thing to make and eat when I have my internship. On a crowded bus they aren't too hard to eat. After a few weeks, my PB&J's were starting to bore me. I did tuna, chicken, and egg salads. I got all kinds of lunch meats. Yawn!

I saw this recipe in my Cooking Light magazine and thought it might be a little something different than a regular hummus sandwhich. I'm not a huge black bean lover, but was glad I gave this a try. It taste a lot like traditional hummus. Yet it has a little something special to it. I ate mine on whole wheat bread with lettuce and tomatoes. Yummy and healthy. This would also be something great to make for a pot luck party, served with pita chips or veggies. Best of all it's cheap and easy.
*The traditional serving size is 2tbs (with chips or veggies), I calculated things at 1/4 cup the amount used for a sandwich.
Ingredients: Serves Four (1/4 cup per serving)
1 garlic clove, peeled

2 tablespoons fresh lime juice
2 tablespoon tahini (roasted sesame seed paste)
1/2 teaspoon ground cumin
1/4 teaspoon salt (to taste)
1 (15-ounce) can black beans, rinsed and drained
1 small jalapeño pepper, chopped (about 2 tablespoons)
1 teaspoons extra-virgin olive oil
1/4 cup water (add as needed for texture)
1/4 cup chopped cliantro

Method:

• Place garlic in a food processor; process until finely chopped. Add rest of ingredients; process until smooth.