Black Bean Hummus with Herbed Pita Points
by Roger Mollett, Central Market Cooking School

This twist on traditional hummus got the biggest raves in a recent cooking class, and it's a no-time-flat recipe that can be prepared a day or two in advance without special techniques or equipment. That's practically a magic formula for holiday cooking.

Mollett, who brought his culinary and catering expertise to Central Market before it opened, plans to spend Labor Day on a Lake Travis party boat, working a fundraising buffet for the Texas Gay Rodeo Association.

Black Bean Hummus with Herbed Pita Points
by Roger Mollett, Central Market Cooking School

Makes about 3 cups

2 cups cooked black beans
1 cup cooked garbanzo beans
1 tablespoon garlic, minced
1 teaspoon ground cumin
2 tablespoons tahini
1 tablespoon fresh lime juice
1/4 cup olive oil
freshly ground black pepper, to taste
chopped fresh cilantro

If using canned beans, drain and rinse first.

Place beans, garlic, cumin, tahini, and lime juice in blender or
food processor. Puree until smooth. Remove to medium bowl.
Drizzle with olive oil, then sprinkle with pepper and garnish
with cilantro leaves.

Herbed Pita Points

6 pita breads
olive oil
dried mixed herbs
kosher salt

Preheat oven to 350. Cut each pita into 6 wedges. Brush with
olive oil. Sprinkle with herb mix and kosher salt. (Omit salt if
herb mix contains salt.)

Place on baking sheet and bake 10 minutes or until golden brown.