Best Gouda Grilled Cheese With Tahini Black Bean Hummus Recipes

GOUDA GRILLED CHEESE WITH TAHINI BLACK BEAN HUMMUS

Steps:

• Preheat the oven to 500 degrees F.
• Smear the guava jam on 1 slice of brioche, and the Black Bean Hummus on the other slice. Be sure to cover the surface entirely to ensure the bread does not burn while in the oven. Place the Pickled Jalapeno slices on one side, and divide the cheese over both halves. Place cheese-side-up in the oven for 5 minutes.
• Remove from the oven and place the halves together. Pat half the butter on one side of the sandwich and griddle it on medium heat until nicely browned. Repeat on the opposite side. Let the sandwich cool for about 30 seconds to set, and then slice in half.
• Puree the black beans, lime juice, tahini paste, cumin and garlic in a food processor. Add extra-virgin olive oil as needed until the hummus is creamy. Season with salt and pepper. Yield: 1 quart.
• Using gloves to protect your hands, slice the jalapenos width-wise in 1/4-inch rounds. Set aside in a large container.
• Combine the vinegar, salt, sugar, coriander seeds, peppercorns, garlic and bay leaves in a large saucepan and bring to a boil over high heat. Once the brine has boiled, reduce the heat and simmer for 5 minutes. Remove from the heat and pour over the sliced jalapenos. Let cool, and then refrigerate.

BLACK BEAN HUMMUS

Steps:

• Mince garlic in the bowl of a food processor. Add black beans, 2 tablespoons reserved liquid, 2 tablespoons lemon juice, tahini, 1/2 teaspoon cumin, 1/2 teaspoon salt, and 1/8 teaspoon cayenne pepper; process until smooth, scraping down the sides as needed. Add additional seasoning and liquid to taste. Garnish with paprika and Greek olives.

BLACK BEAN HUMMUS

Steps:

• Mince garlic in the bowl of a food processor.
• Add black beans, 2 tablespoons reserved liquid, 2 tablespoons lemon juice, tahini, 1/2 teaspoon cumin, 1/2 teaspoon salt, and 1/8 teaspoon cayenne pepper.
• Process until smooth, scraping down the sides as needed.
• Add additional seasoning and liquid to taste.
• Garnish with paprika and chopped black olives.
• Serve with toasted pita wedges, veggies (I like baby carrots, especially.), and/or chunks of grainy bread.

SMOKEY BLACK BEAN HUMMUS

Steps:

• Dump everything in a food processor and whiz until smooth.
• Chill for at least 2 hours before serving with raw veggies, crackers, pita chips, and other favorite dippers.

SPICY BLACK BEAN HUMMUS

Steps:

• Add the first 7 ingredients (beans through cumin) to a food processor or blender and puree. (I usually use a hand blender and puree everything right in the serving bowl.).
• Transfer hummus to a bowl and fold in peppers, cilantro, and salt & pepper, if desired. Serve.

LOW FAT BLACK BEAN HUMMUS

Steps:

• Drain black beans and garbanzo beans and reserve liquid.
• Rinse beans and allow to drain.
• Place black beans, garbanzo beans, lemon juice, oils, cumin and garlic in a blender.
• Cover and pulse-blend until finely chopped.
• Add water or the reserved bean liquid a little at a time and continue blending until smooth.
• Place in serving bowl and sprinkle with parsley.
• Cover and refrigerate about 2 hours or until chilled.
• Serve with pita bread wedges or raw vegetables for dipping.

BLACK BEAN HUMMUS

Steps:

• Puree a 15-ounce can drained black beans with 1 clove garlic, 2 tablespoons each lemon juice and tahini and 1 teaspoon cumin; add water if needed. Season with salt. Serve with crackers or vegetables.

BLACK BEAN HUMMUS

Steps:

• Combine all ingredients in a food processor and process until smooth. Serve with pita bread and /or crackers.

BLACK BEAN HUMMUS

Steps:

• Mince garlic in food processor. Add beans, 1 tbl of reserved liquid, and the remaining ingredients. Process until smooth.