If you know me, you know I love hummus. It’s perfect for dipping veggies, adding to a salad, or mixing into tuna.
And I’ve discovered that I don’t like store-bought hummus nearly as much as homemade. Part of this is probably due to the fact that it isn’t as fresh, and is full of preservatives.
I also don’t like to add a lot of tahini to my hummus. I leave it out 9 times out of 10, since it can also be expensive (and I haven’t gotten around to making my own).
But the last time I got out my food processor to whip up a batch of tasty hummus, I discovered that I was out of chickpeas!
Though, technically, I discovered this BEFORE I brought out the food processor, because I like to soak and cook my own chickpeas (this makes it super inexpensive AND easy on your digestion).
Anyway, I really wanted some kind of dairy-free veggie dip, and was out of avocados. But I did have some cooked black beans in my freezer. So I thought, why not use these instead?
That’s what I’m all about. Using what you have, changing things up, and making it work for the moment.
So, I started mixing, adding spices, and this delicious, “clean-eating” black bean dip is what happened!
It’s a super easy, and clean recipe you can whip up for a party, or a quick lunch addition.
Just a thought: if you want something lower carb, you could try subbing in roasted eggplant or cauliflower for the beans. You know, kind of like baba ganoush. Or, if you have cooked chickpeas on hand, you can definitely throw those in!
Do you have a favorite hummus add-in, or dipping tool?
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