Black Bean Hummus
My husband loves to snack on hummus and veggies, so after spotting this recipe on The Daily Green, I thought I would try making it for him instead of his usual store bought dip. Most recipes I’ve seen for hummus use chickpeas as the main ingredient but I was drawn to this one because it adds black beans which I can find grown locally here in New York.
I soaked and cooked the black beans myself instead of using canned and ended up adding a few tablespoons of water to get everything to move in the processor. I also added a little cayenne pepper to give it some kick and it came out delicious.
Hummus makes a great low fat, quality protein, high fiber dip for veggies, pita crisps, crackers and makes a great filling for sandwiches and wraps. I think next time I will add a little roasted red pepper and garlic and see what happens.