black bean hummus.

Sunday night, D threw together philly cheeseteak stuffed peppers using ribye instead of roast beef and they were amazing. I should just let him do all the cooking.

For a starter, I made black bean hummus. It was oh-so-good and D has now decided we never need to buy hummus again. We’ll just throw everything in the world together with a little bit of tahini and what could possibly go wrong? (I’m guessing if I’m the one doing the mixing the answer is probably a lot.)

Black Bean Hummus

1 clove garlic
1 (16 ounce) can black beans, drained
2 tablespoons lemon juice
1-2 tablespoons tahini
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1. Crush garlic clove and place in food processor.
2. Add black beans, lemon juice, tahini, cumin, salt and cayenne pepper; process until smooth.
3. Serve with pita chips.


D liked it so much he put it on his sandwich on Monday. He said it was better a day later. Can’t wait to make this delicious – and cheap – healthy treat again soon!

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