Hello everyone and welcome to Oatmeal With A Fork! I hope everyone had a nice, relaxing weekend! Our house has been buzzing with the prospect of moving about 300 miles away from where we currently reside. My husband and I have always adored a town in Arizona called Prescott, and recently, they announced that they were hiring firemen….well, one fireman to be accurate, so we are headed up there on the 16th of this month for him to test! It’s exciting, but scary as I find change very difficult. We are just praying that whatever happens is for the best for our family! Just to give you a visual, this is Tucson….

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…and this is Prescott….

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Tucson is quite arid with few trees and virtually no water, while Prescott is beautiful and green with lakes galore! The above Lynx Lake is actually where my husband and I got married! It was a bit unconventional due to the fact that we eloped and it was just us and the pastor, but it is and always will be one of my favorite memories.

And now for the segue into today’s recipe! Yes, it’s another bean recipe…I’m on a roll!

Just in case you didn’t know…that’s a bowl it’s in… I love chickpea hummus, but I have to say that I looooove black bean hummus even more! When paired with certain spices, it has a Mexican food taste that is incomparable! In this version, I use a combination of tahini and sesame oil to give it a traditional hummus taste and cayenne pepper to give it some heat!

This is smooth and rich with just the right amount of kick! Perfect for what I pair it with (see below)…

SPICY BLACK BEAN HUMMUS

1 15 oz. can black beans, liquid reserved

1 large garlic clove

1 T. tahini

1 T. sesame oil

2-3 T. lemon juice

scant 1/2 t. salt

1 t. cumin

1/4 t. smoked paprika (regular paprika will also work, but the smoked is worth the splurge!)

1/8-1/4 t. cayenne pepper, depending on how hot you want it

1-2 T. of the reserved bean liquid

1/4 c. fresh cilantro (or parsley if you’re a cilantro hater)

Pulse the garlic first in a food processor until minced. Add the rest of the ingredients up to the cilantro. Pulse it in last. Use enough lemon to suit your taste and bean liquid to make it as thin or thick as you like. I used about 2 1/2 tablespoons of lemon juice and about 2 tablespoons of bean liquid.

Once I had this made, I spread it on my whole wheat tortillas and added some muenster cheese, thin slices of cucumber, and alfalfa sprouts to make a very delicious lunch!

Such a tasty yet healthy meal!

Do you have trouble with change in life?

What is your favorite type of hummus?

I’ve often wanted to make a pinto bean hummus, but haven’t done it yet! I imagine it would be really creamy though, which is one of the attributes I love most when sampling any hummus. I’ll have to get on that!

 

 

 

Tagged: Beans, Gluten-free, Hummus, Low-fat, Vegan