Ingredients: Tahini is sesame butter and can be found in the same aisle as peanut butter at your local grocer, or at a local Mediterranean Market! I get mine from the Pita House. Fresh ingredients are best!
Here’s the recipe. All measurements are approximations, as I don’t use measuring cups unless baking, usually. Add all ingredients except parsley into your food processor and pulse till smooth; add parsley and pulse for a few seconds, just enough to mix in. Enjoy with pitas or tortilla chips, fresh veggies, over couscous, or as a spread on a sandwich with sprouts and other fresh veggies.
- 2 c. cooked garbanzo beans (aka chickpeas; canned is fine, just drain it; you could use black beans instead of you like)
- ¼ c. tahini (sesame seed butter)
- ¼ c. water
- 2 Tbsp. olive oil (can replace with water if desired)
- 2 Tbsp. lemon juice (fresh is best, but the from concentrate works fine)
- 2 cloves minced garlic
- ½ tsp. cumin
- ¼ tsp. sea salt
- ¼ c. chopped fresh parsley leaves (if use dried, reduce to 1-2 Tbsp.)
Served over Israeli Couscous with Roasted Beets and Sweet Potatoes
Earlier this week, I posted my friend Gina’s recipe for Black Beans. This made a couple meals of beans and rice for us and we still had a good bit of leftovers. I needed to make my bread. Sourdough starter has to be fed on a regular basis; I like to make bread once a week or every other week. And we normally use 1/3 of the dough to make pizza!
I already had the beans and didn’t feel like making tomato sauce. I also had a half a jar of Publix Greenwise Organic Salsa (with no chips to go with them) and a half a block of queso cheese. Another blessing was our neighbor gave us some freshly milled hard white flour and hard red flour. It’s so cool; you can see the wheat germ in it and everything! (I secretly have a desire to mill my own flour someday, but I’m waiting to splurge on the equipment.)
So, I made some whole wheat sourdough pizza crust, topped it with the prepared black beans, salsa and queso before baking. Then I sprinkled fresh organic parsley and cilantro on when it came out of the oven. It was fantastic!
Thank you to my friend Gina for providing these delicious recipes! Gina and I met at church and quickly became friends when we realized we were both on a journey towards healthy living. She’s also the friend I call when I have any kind of gardening question! We spent Sunday afternoon at their house after church a few months ago, and this is the meal she served. It was so yummy that I asked her to share it for the blog.
It’s a cold, rainy day here, and Bryan sleeps during the day since he’s on 3rd shift, so it’s quiet too. I wanted some comfort food, so I made the black beans for dinner. They’re simmering on the stove as I write this. They smell so good!
I only used 1 c. of dried beans (which is about 1/4 lb.). I did the fast soak method (see below) and they turned into 2.5 c. So, I basically used 1/4 of the recipe below. Also, I reduced the oil to about 1-2 Tbsp. Gina and her husband Chad created this recipe by experimenting until they matched the flavors of a dish she remembered from years ago.
Gina says, “For the rice, I do not use the lime zest. It was just a little too much…lime.”
Gina’s Black Beans:
- “Start with 1 lb. dry black beans. Wash them, cover with 5 cups of water and then soak overnight OR bring to a boil, boil for 2 minutes, cover and let stand (without heat) for 1 hour. I did the “fast” method because I never think about it the night before.
- “Drain and rinse the beans and put them back into the pot. Add fresh water to 2 inches above the beans. Salt the water and bring it to a boil. Reduce heat and simmer until tender, anywhere from 40 minutes to an hour.
- “In a saute pan, heat 1 cup olive oil. Add 2 finely chopped onions, 12 finely chopped cloves garlic (yes, I said twelve), salt, pepper, 2 bay leaves, 2 teaspoons smoked paprika (not regular paprika, SMOKED), and some cumin. Saute for a few minutes and then cook it for about 10 minutes, stirring occasionally.
- “Drain 1-2 cups of beans (I started with 1 and it wasn’t enough, so I added more…) and add to the onion mixture. Mash the entire mixture thoroughly, so it’s like a paste. (I use a fork.) Stir in 2-3 Tbsp. sugar and 1 tsp. dry oregano.
- “Add the onion mixture to the bean pot. Cover and simmer for an hour or more if it seems like they aren’t done.
- “Add 4 tsp. dry oregano and cook uncovered until the sauce thickens.”
¡Buen provecho y disfrutar del viaje! ~Melissa