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Hummus has a long history in the Middle East, where it is traditionally made with chickpeas. This version uses black beans instead; gram for gram, black beans have more fibre and 25 per cent fewer calories than chickpeas. And they beat out other beans when it comes to antioxidants. This hummus is a delicious dip for vegetables and also makes a tasty spread on whole grain crackers.

Servings: 8


1 can (19 ounces/540 millilitres) black beans, drained and rinsed

¼ cup tahini

3 tablespoons freshly squeezed lemon juice

2 tablespoons olive oil

1 clove garlic, crushed

⅛ teaspoon red pepper flakes

1 tablespoons finely chopped parsley, optional


In a mixing bowl, combine black beans, tahini, lemon juice, olive oil, garlic and red pepper flakes, Using the back of a fork, mash ingredients until smooth. (Alternatively, place ingredients in a food processor and pulse until smooth.)

Place in a serving bowl and garnish with fresh parsley. Serve cold.

From Leslie Beck's Longevity Diet © Leslie Beck, 2011. Reprinted by permission from Penguin Group (Canada), a division of Pearson Canada Inc.

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