Black Soybean Hummus
Serves 8

This low-carb version of one of our favorite Mediterranean comfort foods is not only a great appetizer, it’s also a delicious and nourishing snack for kids of all ages. We reduced some of the carb of the original by replacing half the garbanzo beans with black soybeans and substituting low carb whole-wheat tortillas for pita bread.

Ingredients
½ cup sesame seeds
3/4 cup extra-virgin olive oil
1 can (15 ounces) garbanzo beans (chickpeas), canned, drained
1 can (15 ounces) black soybeans, canned, drained
2 cloves garlic
2 teaspoons cumin
1 teaspoon onion powder
1 teaspoon fine-grained salt
1 lime, juice only
¼ teaspoon paprika, for garnish

Directions

1. Toast the sesame seeds in a heavy skillet over a medium flame until lightly brown, about 3 or 4 minutes.
2. Place seeds into the work bowl of a food processor, add olive oil, and pulse to coarsely chop.
3. Add all remaining ingredients (except paprika garnish) and pulse until relatively smooth.
4. Place into tightly covered container and refrigerate for several hours.
5. Allow hummus to come to room temperature before serving.
6. Drizzle with a couple of teaspoons of good, strong Mediterranean olive oil and enjoy with warm low-carb tortilla triangles.