Ok, Fridays are rough as far as posting goes apparently. But I’m here to share with you, one of my favorite homemade snacks, black bean hummus! It’s full of protein, fiber, and tastiness. (P.S. I forgot to take a picture because I was so excited about eating it, my apologies)
Here’s what you need:
- -1 can of black beans (unseasoned, and low sodium is my pick)
- -1 clove of fresh garlic
- -2 tablespoons lemon or lime juice (however you’re feelin’)
- -1 teaspoon of cumin
- -1 teaspoon of chili powder
- -olive oil (amount explained later)
- -salt and pepper to taste
How to prepare:
- Drain and rinse your black beans, add to blender
- Quarter your garlic clove and add to blender
- Add lemon (or lime) juice, cumin, chili powder, salt, pepper, and approximately 1/4 cup olive oil
- Blend until smooth
- Disclaimer: add olive oil if it is not smooth enough, add spices to taste (don’t overdue it on the cumin!)
- It is great room temperature but I prefer to let it chill in the fridge for an hour or so
- You can enjoy with vegetables, pita chips, pretzel chips, etc.
- I have a NutriBullet, and it works wonders to make this hummus. But pay attention that there is enough olive oil or your motor will start smoking (…not that I would know). But any other blender or food processor works great as well!
- I don’t believe in measuring, unless you’re baking. That being said, if you like more garlic, put more garlic! If you want to spice things up, add more chili powder! Take these measurements as suggestions, but when you modify them, do it in baby steps. Like half a teaspoon at a time kind of baby steps.
- Don’t eat too much, because ya know we all know the old saying… beans, beans the magical fruit. (again…not that I would know)