Happy Monday everyone!
At this time next week, we should be on the road driving through Kansas on our way to Colorado–I can’t wait! But in the meantime, I have about a gazillion things I want to accomplish around the house before we leave. I kinda took vacation seriously last week and spent most of my days working out or lounging around the house. That’s what vacation is for, right?
But I woke up this morning with a list in my head of all the things I want to accomplish: deep cleaning, finishing some forgotten DIY projects, writing, and making a fabulous dinner. Oh and not least of all watching my fav, Hanson, on Good Morning America this morning! There’s nothing quite like kicking off a week with your inner teeny bopper!
One of the things I actually did accomplish last week was making a few batches of this black bean humus. I’ve been meaning to make hummus for awhile and when I came across this recipe in the free preview of The New Way to Cook Light e-book on my iPad, I was instantly inspired.
On a side note, the preview of that book looked amazing–I think I took screenshots of half of the recipes! The kindle version is only $4.99 (the hardcover is $22-ish), so I may be downloading the rest soon for more inspiration.
The only problem? annoyance? with this recipe is the cost of the tahini–I think I paid about 8 bucks for the a peanut butter sized jar. Plus, tahini’s shelf life is short, and it expires mid-August. So I’ll either be making a whole bunch of hummus and freezing it right before that date, or if you know any other recipes that use tahini, I’d love to hear!
Black Bean Hummus
Makes about 1.5 cups
*Adapted from The New Way to Cook Light
1 14oz can black beans, rinsed and drained
1 lime, juiced
1/2 cup cilantro
2 tablespoons tahini
2 tablespoons water
1 tablespoon olive oil + more for shallot
2 cloves garlic
1/2 serrano pepper, deseeded
1 teaspoon cumin
salt, to taste
Pre-heat oven to 400 degrees.
Cut the tip off of the shallot and place on a piece of aluminum foil. Pour olive oil over the shallot and then tightly seal the sides of the aluminum foil to form a ball.
Place the shallot in the oven and roast for about 10 minutes.
Meanwhile, combine the black beans, lime, cilantro, tahini, water, olive oil, garlic, pepper, and spices in the food processor.
When the shallot is finished roasting, add it to the food processor as well and pulse until it reaches a smooth, creamy consistency.
Time: 15 minutes