Black Bean Hummus

For some, hummus is an acquired taste, but my girls LOVE it and Austin is starting to come around. I used to just buy hummus at the store until I realized how easy it was to make. Then my SIL gave me this yummy recipe for black beans instead of chickpeas (garbonzo beans).

We use it as a veggie dip...Elena calls it her "Jumping Vegetable Dip" cause she thinks that after she eats it with her veggies it helps her jump higher:) Silly girl...at least she eats it right?

Ingredients:

1 clove of garlic

1 15-ounce can black beans, drain and reserve liquid

2 Tablespoons lemon juice

1 1/2 teaspoons tahini (sesame paste)

3/4 teaspoon ground cumin

1/2 teaspoon salt

1/8 teaspoon cayenne pepper

1/4 teaspoon paprika

Mince garlic in food processor (or use pre-minced garlic). Add black beans, 2 Tbsp. reserved liquid, lemon juice, tahini, cumin, salt, and cayenne pepper. Blend until smooth. Add paprika for garnish.

My adjustments: I didn't use tahini, simply because I didn't have it on hand but it still tasted great. If you choose not to use the lidquid from the beans, you can use olive oil instead. It's just to give it a smooth consistancy.

Happy Healthy Eating!!!

~Kara