Let's Cook

1. Step 1.

   Additional ingredients: Fresh vegetables, such as carrot and celery sticks or cucumber slices, optional, for serving Peel the garlic and rinse the cilantro well, shaking the leaves to drain excess water. Pat dry with a paper towel. Remove any tough lower stems, but do not worry about the smaller stems. Rinse and drain the black beans. Drop the garlic cloves one at a time through the food processor feed tube with the motor running to chop finely. Drop in the cilantro and chop well. Use a spatula to scrape down the sides of the processor bowl as needed. Add the beans, peanut butter and oil. Squeeze in the juice from 1 lime. Process until the beans are pureed and the dip is well mixed, about 1 minute. Stop once midway to scrape down the sides of the processor bowl. Taste the hummus and add additional lime juice as desired. Serve at once or refrigerate, covered, for up to 3 days. Notes: We love the time-saving jars of peeled fresh garlic cloves available in the supermarket produce section. For best results, use a natural-style peanut butter with no (or low) sugar, such as Simply Jif, Smart Balance or Smucker's Natural Style. Per tablespoon: 34 calories (42 percent from fat), 2 g fat (trace saturated), 0 mg cholesterol, 2 g protein, 4 g carbohydrates, 1 g dietary fiber, 29 mg sodium. Makes about 1 1/2 cups