Here is a spicy, pungent alternative to plain hummus from my latest book, The Complete Idiot's Guide to Gluten-Free Vegan Cooking, which I co-wrote with Chef Beverly Lynn Bennett. Instead of chickpeas, the base is black beans and the flavor profile is smoky, citrus-y, and fresh. It pairs nicely with Latino cuisine or simply on whole-grain tortillas or crackers, or in Noritos.
The delicious Sundried Tomato Flax Crackers seen in this video were provided by a fabulous raw food company called Rawbundant.
Monday, April 2, 2012
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