Plant-based Chef Suzi Gerber is someone I go to often for advice on food. She’s the author of the new book, “The Plant-Based Gourmet” which is available now for pre-order.
I asked Chef Suzi to teach me a recipe that was Diana-proof since while I may be learning how to cook, I still can’t follow a full recipe to save my life. She decided she’d teach me (and you) an easy vegan recipe for dried black bean chips and creamy hummus.
For more easy vegan recipes, check out my library.
This easy vegan recipe for dried black bean chips and dip is by Chef Suzi Gerber, author of "The Plant-Based Gourmet." It can be made at home using pantry staples.
- 1/2 cup dried black beans (or 1 can drained with 1/2 cup cornmeal or coconut flour)
- 2 tbs flax seed
- 2 tbs chia seed
- 1 tbs oil (avocado oil is best)
- 1 tsp salt (1/2 tsp is using canned beans)
- 1 tsp cracked black pepper
- 1/2 lime squeezed for juice
- 1/2 - 3/4 cup water
- 1 cup dried chickpeas
- 1/4 cup tahini
- 1/2 lemon squeezed for juice
- 1/2 tsp salt
- 1/2 tsp paprika
- 1 tbs olive oil
- 1/4 cup reserved liquid from chickpeas
Preheat oven to 350.
In food processor or dry blender, grind dry black beans into flour. If using canned black beans, drain and mash in a bowl
Transfer flour to bowl and add seeds, oil, salt, pepper and mix thoroughly.
Add lime juice and slowly add water, 1 tbsp at a time. Mix slowly until batter is loose, but not too loose (like pancake batter).
Dollop spoon fulls on a nonstick baking mat or lightly greased baking sheet.
Bake at 350 degrees for 20 minutes.
Soak 1 cup dried chickpeas in water overnight. Cook in instant pot for 25 minutes and keep hot for additional 35 minutes to make soft.
Drain chickpeas and reserve liquid.
Transfer to blender or food processor. Add tahini, lemon, olive oil, spices, reserved liquid and blend until smooth.
Serve topped with sprinkle of paprika and salt.