Hey! How is your week starting out? Hope you are having a good one so far.
As I am writing this there are big storm clouds looming and the smell of rain is in the air. I am hoping for some good rain storms this week. We definitely need the rain over here, and I just love the summer storms.
I have a new recipe for you today. Hummus is one of my favorite staple items. It is excellent to snack on, and I love it as a sandwich filler along with some crunchy veggies. While traditional chickpea hummus is always a win, the family and I love to mix it up with black bean hummus. This hummus is perfect paired with veggies and pita chips and is one we will be sure to be snacking on all summer.
Homemade hummus tastes great, and is so easy to customize to your individual tastes. Like extra spicy? Add more jalapeno. Not a cilantro fan? Leave it out and maybe add a little extra garlic or lemon juice instead.
Black Bean Cilantro Hummus
- 1 can black beans
- 1/2 cup cilantro
- 1-2 cloves garlic (to taste)
- 1 tablespoon tahini
- 2 tablespoons olive oil
- Juice of half a lemon
- 1/2 jalapeno (optional)
- Salt to taste (depending on the sodium content of your beans, you may not need any salt)
Directions: Drain the black beans, but reserve a little of the liquid from the can. This liquid can be used if you need to add some liquid to the hummus. I did not need it, but it is nice to have, just in case.
Add all ingredients except the olive oil to a food processor. Begin mixing and gradually add the olive oil as it combines. If to thick, add the reserved liquid from the beans, one tablespoon at a time.
Refrigerate until ready to eat, and enjoy!
If you give it a try, I would love to see! Send me your pics or tag me on Instagram.
Hope you have a great day!