Lunchbox Liz

It's finally happened. I can listen to books on tape that I know I have listened to before and have no memory of the plot. In the past I have not been interested in listening to or reading a book or watching a movie more than once—for some reason plays do not make this list. My grandfather said that one of the best things about getting old is you could read the same thriller over and over again and never have to buy a new book.

Today's Lunch
Black Bean Humus

2 cups black beans (dried or canned)
1 small chopped onions, sautéed in olive or coconut oil.
1/4 cup tahini
Juice of 3 lemons
2 small roasted chilies, chopped (or 1 small 4-oz can)
1/4 tsp Hingvastak or clove of garlic, chopped
Salt and pepper to taste

Soak the black beans over night. Rinse and place in a pressure cooker with just enough water to cover the beans. Bring to pressure and cook for ten minutes. Allow the pressure to come off naturally. Sautee onions. Place all ingredients in a food processor or mix with a potato masher.

Note: Hingvastak is an Ayurvedic formula. Ayurveda is an ancient system of health care from Indian. Hingvastak is comprised of asafetida (a good substitute for garlic, if like my husband garlic inflames your appetite), cumin seed, ajamoda seed, ginger root, black pepper fruit pippali fruit, and fenugreek. If you don't have it handy add the spices from this list that you do have. They will help you digest the beans.