I think hummus is one of the most versatile foods. Its perfect as an appetizer served with pita or veggies, or as a spread on a vegetarian sandwich. Even better, because it is high in protein & low in calories, you don't have to feel guilty about consuming copious amounts of it!
This hummus recipe has a moderately spicy kick, and a Mexican-inspired flavour. If you prefer it less spicy, simply omit the cayenne pepper and replace it with cumin if you wish.
1 can (19 ounce) chickpeas, drained & rinsed well
1 can (19 ounces) black beans, drained & rinsed well
2 cloves garlic, minced
2 tbsp olive oil
4 tbsp lemon juice, preferably fresh
2 tbsp plain yoghurt
1/2 tsp cayenne pepper
1 tbsp tahini
dash of salt & pepper
Put all ingredients into a food processor and pulse on low for 2-3 minutes, until well-blended. Keeps in refrigerator for up to 5 days.