December 13, 2015

Black Bean Hummus


This is the easiest homemade dip you will ever make! Even better, it has has an authentic Mexican taste and is packed with flavor! Someone at work was selling a brand new Cuisinart food processor for $55, and I just couldn’t pass up the deal. It’s a lot like this one, but brushed chrome. After using it, I feel like I’ve been living under a rock. I don’t even know how I was functioning in the kitchen before I owned it.

Anywho, a lot of people struggle to hit their daily fiber goals (which is roughly 25g for most women and 35-40g for most men). If you’re like me and don’t eat as many veggies as you should, black beans are a delicious way to help get you there! I made this black bean hummus after reading a hummus segment in Cooking Light magazine, and I had to share it with you! Don’t be scared by the long list of ingredients. You probably have most of these things in your pantry already. If not, add them to next week’s shopping list 😉


1 can drained and rinsed black beans (low sodium)

1 tbsp tahini (can be found in the health food aisle or the peanut butter aisle)

1 tbsp lime juice

1 tbsp olive oil

1/2 tsp red wine vinegar (I used Bragg’s Apple Cider Vinegar because it was in my pantry already)

1/2 tsp ground cumin

1/4 tsp crushed red pepper or cayenne pepper

1/4 tsp salt

2 tbsp cilantro, for garnish

1 tbsp diced onion, for garnish

1 ounce shredded cheese, for garnish


Place all ingredients (except cilantro, onion, and cheese) in a food processor for 8-10 pulses. Garnish with cilantro, onion, and cheese. Enjoy with blue corn chips, pretzels or pita chips! Then bask in glory because it only took you 1 minute to make a healthy, restaurant-worthy appetizer! Can be refrigerated and served later.