i'm back with black bean hummus!

It's been awhile, but I'm back!  Over the last few months, I've been a little overwhelmed.  However, I can officially say that I'm leaving the high school I've been at for the last three years.  It is definitely bittersweet, but I'm moving onto middle school--eighth grade to be exact!

 

David graduated law school in May.  He was the student speaker at graduation, and did an amazing job!  In other exciting news, David and I are moving to Atlanta towards the end of the summer!  So many big changes, but we are very excited!

As you can see, we have had a lot going on!

With so much going on lately, we've been sticking to the regular rotation of our staple dinners and snacks.  But now that summer is here, I have a little bit more free time to work in the kitchen!  Recently, I had some Eat Well Embrace Life Sweet and Spicy Black Bean Hummus.  I loved it! 

So I set out to make my own version.  I love homemade hummus so much more than store bought.  It turned out to be great!  Typically, hummus recipes call for tahini (roasted sesame seed paste).  I am not a fan of the taste, so I leave it out, and I don't miss it!

Black Bean Hummus

1 (15oz) can black beans, drained

1 (15oz) can chickpeas, drained

2 cloves minced garlic

1 lime, squeezed

1 tsp cumin

1 tsp chili powder

1/2 cup fresh cilantro

2 tbsp olive oil

salt and pepper to taste

Optional: Add a diced jalapeno.

Place all of the ingredients into a food processor and puree.

Slowly add additional chili powder for more heat if desired.

ENJOY :)

homemade hummus

When I had some time off in March, I went to Hollywood Beach in Florida with my mama and grandma.  On our first night we ate at a really good and FUN restaurant, Taverna Opa.

Typically, if you go to a nicer restaurant they bring you complimentary bread before your meal.  Well, at Taverna Opa they bring out a mortar and pestle bowl with marinated chickpeas in it and a side of bread.  At first, we couldn't figure out what to do with it.  Our waitress quickly showed us how to mash up the chickpeas for hummus!  It was the best I had ever had!  I was so in love with it I had to have the recipe.  I was shocked at how easy it was!

Later in the week, my grandma bought me a really nice mortar and pestle so I could make my own (and think of her when I did!)  I have finally gotten around to trying it and it was so easy and YUMMY!

Homemade Hummus

Serving Size: 6

1 can Progresso Chickpeas (19oz)

1/2 cup olive oil

3 cloves of garlic

1/4 tsp salt

1 tbsp lemon juice

Pinch of pepper

Marinate the chickpeas in olive oil, garlic, salt, lemon juice, and pepper for 2 to 3 hours.

Drain chickpeas from marinade and put them in your mortar.

Use pestle to mash chickpeas for hummus!

ENJOY!