My fist foray into increasing my veggie intake was to concentrate on snack time. My children, like myself, always eat more vegetables when they’re already prepared and ready to eat, preferably with a dip. I try to have a healthy snack out for them when they return home from school. If I don’t have something already out and ready, they will forage through the cupboards like wild animals until they find something that satisfies them…hmmm…I wonder where they learned that from? —Jennifer McGovern, R.D.
Spicy Black Bean Hummus
Yield: makes 4 to 6 servings | Total time: 10 min
Why did I use black beans instead of the traditional garbanzo beans to make hummus? Because I used them all to make Indian-spiced chickpeas, of course! Actually, I love the sweetness and creaminess of black beans. Loaded with fiber, folate, protein, and folic acid, an essential B vitamin, black beans are a powerful and tasty legume. The ultimate test is that my children love it, and prefer to dip their veggies in this hummus rather than rich dressings. Aleppo pepper* adds a nice kick, without being overpowering. If you can't find it, substitute ground cayenne pepper, but be careful not to overdo it.
- 1 (15-ounce) can black beans, drained and rinsed
- 2 cloves garlic, minced
- 2 tablespoons fresh lemon juice
- 2 tablespoons tahini (sesame paste)
- 1 teaspoon ground cumin
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon ground *Aleppo pepper (or ground Cayenne)
- 1 tablespoon olive oil, or as needed for a smooth texture
- Combine all ingredients in the bowl of a food processor. Process until smooth, occasionally scraping down bowl and more adding olive oil as needed to create the consistency you desire. Taste and add more lemon juice, olive oil, salt, or pepper, as needed. Serve with vegetables, chips, or flatbread.
Date Published: January 9, 2013
All recipes have been tested by the KimSunée.com Test Kitchens unless otherwise noted.