I tend to go through phases with food…
…and by that I mean I become absolutely obsessed with certain recipes or ingredients!
I will literally hoard certain foods out of concern that I will exhaust my current ample-enough stash…ahem, dates.
And being a food blogger, the nature of the game is to try new recipes practically daily, which can sometimes be a drag given that I want to eat my favorite dishes over and over!
Hummus has become a recent obsession of mine.
It’s quick to make, it’s easy, it’s cheap, and it’s delicious!
It’s a great snack to keep on hand for my girls to enjoy with tortilla chips, rice crackers, carrots, or celery, so I love keeping a supply of it in my fridge for their hungry tummies.
I usually make a standard chickpea hummus (sans tahini for my oldest daughter’s allergies), but when I recently ran out of chickpeas, I decided to give black beans a go!
What resulted was creamy deliciousness!
By adding in a few smoky spices, including cumin and smoked paprika (yum!), along with a couple of tangy touches, this makes a great, healthy, high protein dip for any of your favorite crunchy vehicles.
- 1 large garlic clove
- 1 15 ounce can black beans rinsed and drained (reserve one tablespoon of the bean juice)
- 1 T. lemon juice
- 1 T. apple cider vinegar
- 1/2 t. sea salt
- 1/2 t. cumin
- 1/4 t. smoked paprika
- 2 T. good olive oil
- 1 T. reserved bean juice
- Pulse the garlic clove in the processor until minced.
- Add in the remaining ingredients and process until smooth.
Nutrition facts based on using water. WW points (new system): 3
Do you eat the same meals often or do you prefer trying new things?