Are you familiar with jicama? I have enjoyed this vegetable in restaurant salads for a few years now, but have never purchased one or cooked one myself. Actually, I don't know if anyone ever cooks them, or if they are only eaten raw.
Jicamas are kind of gnarly looking on the outside, but the flesh is crunchy, mild and slightly sweet - kind of like a cross between an apple and a potato. Jicama is a great addition to veggie trays, too, it is a sturdy vegetable and will stand up to a variety of different kinds of dips.
On Sunday I cooked up some plain quinoa, and I made a batch of black bean hummus (slightly spicy, with cilantro and lime). So, packing my lunch this week was a snap - couple handfuls of baby spinach, pile of quinoa, big scoop of black bean hummus, and some crunchy jicama and bell peppers (which I sliced ahead of time) on top. When I remembered, I drizzled some extra lime juice on top right before serving. Very refreshing.
I had extra black bean hummus, so I added it to some breakfast burritos I made for dinner one night, with scrambled eggs, bacon and leftover roasted potatoes. I love multitasking meals like this!
Black Bean Hummus
Makes about 2 cups
1 15-ounce can of cooked black beans, drained but not rinsed
Big handful of cilantro leaves
2 cloves garlic, chopped
2 tablespoons tahini paste
1/4 teaspoon ground cumin seed
1/4 teaspoon ground cayenne pepper
1/4 teaspoon smoked paprika
Juice of one lime
3-4 tablespoons olive oil
Directions: Put all ingredients, except the olive oil, in a food processor or blender. Process/blend for about 10 seconds, then pour in the olive oil and continue processing until smooth.