Bean Beginnings

I've never had hummus before. Always intended to try it but never did. Story of my life some days. Friday I changed that. I made hummus!!! Since I've never eaten hummus, I'm not sure how it compares to really authentic hummus, but we liked what we made. The only problem was that it was slightly dry, so some more oil will be added on the next batch. Note that I said "next batch" - we will be making this again!

Hummus
1/3 c. toasted sesame seeds or 1/4 c. tahini
1/8 tsp crushed red chiles (I used red pepper flakes)
15 oz can garbanzo beans, drained and rinsed or 2 c. cooked dry packaged garbanzo beans (chick peas)
1/8 c. lime or lemon juice
1/2 tsp minced garlic (I chunked a whole, large clove)
1/2 tsp salt (I used kosher salt)
2 T olive oil

If using sesame seeds: Preheat oven to 350 degrees F, spread sesame seeds in a baking pan or sheet and toast for 8-12 minutes until golden brown, stirring frequently.
In a food processor, puree sesame seeds or tahini and chiles, add beans, and puree again. Add lime or lemon juice, garlic, and salt, puree until smooth. Finally add oil and process until well blended.
Spoon into a serving bowl, cover, and let stand at room temperature for one hour to blend flavors.
Recipe from the US Dry Bean Council.

Another bean appetizer that is simply as gorgeous as it is delicious is to add rinsed and drained black beans and corn to fresh pico de gallo. Heat tortilla chips in the oven, 10 minutes at 250 degrees, and wow!

Pico de Gallo
1 1/2 c. seeded, diced tomatoes
1/4 c. diced red onion
1 T diced jalapenos
1 T minced garlic
juice of 2 limes
2 T chopped fresh cilantro
salt and pepper to taste
Mix everything together in a bowl. Let it rest for at least 30 minutes to allow the flavors to marry.
Recipe from Emeril Lagasse on Food Network.
*I've made this so many times that I now estimate all ingredient measurements, usually chopping a couple nice sized tomatoes (and not removing the seeds and gel, which the gel packs much of the intense tomato flavor), half a medium onion white or red, a jalapeno, a few cloves of garlic, and 1/3 bunch of cilantro. For every 2 cups of pico de gallo, add 1 cup corn (thawed from the freezer or plain leftovers from the fridge) and 1 cup rinsed and drained black beans. Just imagine the colors - purple-black beans, red tomatoes, yellow corn, white onion, green cilantro and jalapenos. Wow! And the flavor bursts in your mouth just as much! As for nutrition.... It really doesn't get much better!