Tuesday, January 6, 2015

Black Bean Hummus

Hello and Happy New Year to you! I didn't really make a list of resolutions this year, but my wish for 2015 is to get more sleep at night! Things have a been a little crazy here. I had a rocking birthday celebration a week ago...just kidding. We actually had a dishwasher fire on my birthday. A fire seriously started in a running dishwasher and luckily my husband was home to get the fire out in a matter of seconds. If we weren't home when it happened, we wouldn't have a home anymore. Very scary. I will never run appliances again when out of the house. The only damage we had was a burnt counter top, a ruined Bosch dishwasher, and smoke residue that needed to be cleaned throughout the house. It's really hard not to have a dishwasher. I'm trying to resist the urge to cook and it's getting tougher. I did make a batch of this tasty hummus yesterday and it's the perfect thing to eat for lunch or to snack on. I like it better than the traditional hummus that is made with chickpeas. It's a little spicy and a great consistency. We ate it today with toasty chips and melted cheese...yum! This black bean hummus is easy to whip up and it tastes delicious. Enjoy!

Recipe for Black Bean Hummus

2 cans of black beans, drained and rinsed
1 1/2 Tbsp. of Tahini (sesame seed paste)
Juice of 1 lime
2 cloves of garlic
5 Tbsp. of medium salsa (I like the Kirkland-brand organic salsa from Costco)
2 Tbsp. of canola oil or olive oil
1/2 tsp. of kosher salt
1/2 tsp. of cayenne pepper
2 tsp. of cumin powder
A couple pinches of smoked paprika
A few grinds of fresh black pepper

Put all ingredients into the bowl of  food processor and pulse until smooth. Put in an airtight container and refrigerate for a couple hours before serving. Serve with warm tortillas, quesadillas, tortilla chips, or veggies.