Melissa De’Arabian doesn’t have much protein-rich dip sauce ingredients, including hearty black beans and a little lemon juice. This hummus is obtained with pieces, because author recipe advises to turn off the food processor a little earlier than it will uniform consistency achieved. Share with friends: 
Time: 25 minutes Difficulty: easy Servings: 4 Used in recipes volumetric containers: one cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1 tbsp. black bean
- 1 minced clove of garlic
- 2 tbsp. l olive oil
- 2 tbsp. l lemon juice
- 1 tbsp. l white wine vinegar
- 1/2 tsp ground cumin
- Coarse salt and freshly ground black pepper
- 1/2 head of iceberg lettuce. (cut with wedges)
Recipe:
Beat in a food processor all ingredients except salad, until homogeneity. Let stand for 15 minutes, then serve with slices Iceberg lettuce. Exit: 3/4 st. We offer a recipe for hummus from chickpeas cooked in a slow cooker. Recipes with similar ingredients: black preto beans, iceberg lettuce, wine vinegar, lemon juice, garlic, cumin, hummus
