This was a hot summer and when it is hot, I am not cooking. In an effort to be healthy (which is silly since I usually eat ice cream for dinner) I have been forgoing the usual beach sandwich and bringing veggies and hummus. I've ate a lot of veggies and hummus on the beach this summer. My favorites are the mini sweet peppers and cucumbers with edamame hummus.
For this month's Secret Recipe Club, it was easy choosing a recipe because as soon as I saw black bean hummus I knew it was being made. This month I had Renee of Renee's Kitchen Adventure. I love Renee's focus on healthier recipes she makes for her family and appreciate the nutritional information that is provided. Although I quickly decided on the black bean hummus, the chocolate strawberry eclair cake and Parmesan crusted tilapia both sounded amazing for very different reasons!
I kept the recipe almost the same except for substituting tahini for peanut butter and smoked paprika for chipotle powder. I'm actually out of peanut butter and prefer the flavor of smoked paprika over spiciness. The hummus is full of flavor and completely delicious. It is easy to mix up and would be great for a football game or any party. Unfortunately beach season is coming to an end, but the dip will go past the season!
Black Bean Hummus
Adapted from Renee’s Kitchen Adventures
Yield - 4-5 servings
2 cloves of garlic, peeled
1 15-ounce can black beans, rinsed and drained
1 tablespoon tahini
1 lemon, juiced
2 tablespoons water
3/4 teaspoon ground cumin
1/2 teaspoon salt
3/4 teaspoon smoked paprika
1/2 teaspoon freshly grounded pepper
Paprika, oil, and veggies for garnish
Add the garlic, beans, tahini, lemon juice, water, cumin, salt, paprika, and pepper to a small food processor. Blend and pulse until smooth and creamy.
Scrape down the bowl as needed and taste. Add flavoring to taste.
Arrange the hummus on a dish and arrange veggies around the dip. Drizzle with olive oil and garnish with paprika.