Adapted from a recipe in the cookbook ‘Flavors of Belize’. Belize has a small Arab/Lebanese population and it has contributed to and influenced Belize’s melting pot cuisine. Black beans or garbanzo beans can replace the kidney beans if desired. Note: the food.com site does not recognize the ingredient ‘recado rojo’. You will need a half teaspoon of it for this recipe.
Ingredients: [‘red kidney beans’, ‘tahini’, ‘fresh lime juice’, ‘garlic cloves’, ‘salt’, ‘coconut oil’, ‘olive oil’, ‘fresh cilantro’]
Quantity of Ingredients: [“1 1/2 cups freshly cooked light red kidney beans (save some of the cooking liquid)”,”3 tablespoons tahini”,”2 tablespoons fresh lime juice (to taste)”,”2 garlic cloves”,” salt, to taste “,”1/2 tablespoon coconut oil (or a little more just enough for a hint of coconut)”,”1 tablespoon olive oil”,” fresh cilantro”]
Number of Servings: 1
Steps: [‘Note: read the recipe introduction first before you start to prep the hummus.’, ‘Place the beans, 2 tablespoons bean cooking liquid, tahini, lime juice, recado rojo, garlic, salt, coconut oil and about 1/4 cup bean cooking liquid in a food processor.’, ‘Blend until smooth. Add more bean liquid if necessary and to desired consistency.’, ‘Transfer to a serving bowl. Drizzle with the olive oil. Can garnish with cilantro, too if desired.’]