Spicy Hummus
Ingredients:
-2 cloves of minced garlic
-1 15 oz can of Cannellini beans
-1/3 cup tahini
-1/3 cup lemon juice
-1/4 cup diced jalapeno peppers, set aside 1 tablespoon
-1/4 cup chopped red bell pepper
-1/2 teaspoon salt
Directions:
Place all of the ingredients in a food processor, except for 1 tablespoon of jalapeno pepper. Set the jalapeno pepper aside. Blend ingredients until smooth. Transfer hummus into an airtight container, topped with the remaining jalapeno pepper, and store in the fridge. Serve chilled.
Woman stacking a tower of baked beans for the 1936 Daily Herald Ideal Home Expo in London 1936
Bean Salad
Ingredients:
-1 15 oz can of black beans or any other firm bean (chickpeas, black-eyed peas)
-1 small red onion cut into a small dice
-1 medium carrot cut into a small dice
-1 clove of garlic, minced (optional)
-1/2 cup fresh cilantro leaves
Dressing Ingredients:
-3/4 cup olive oil
-1/4 cup balsamic glaze
-1 tablespoon Dijon mustard
-1 tablespoon honey (optional)
-1/2 teaspoon salt
-1/2 teaspoon pepper
Directions:
Toss the beans, onions, carrots, garlic, and cilantro in a large bowl. Mix the ingredients for the dressing together in a small bowl. Slowly pour the dressing over the bean salad to coat, gently tossing as you go, 1-2 tablespoons at a time. Transfer the salad to an airtight container and place it in the refrigerator for about 1 hour. Serve chilled.
