Black Bean Hummus

Alison Sherwood here – I blog about learning how to cook and trying new things in the kitchen over at Post-College Kitchen.

The temptations of a good spread at a party can be a huge challenge for dieters and health-conscious eaters. It’s so easy to let loose and try every cheese-covered, bacon-wrapped or chocolate-drizzled treat on the table. There’s nothing wrong with sampling some delicious munchies – but if you’re like me, it’s hard to stop once you start.

I know a lot of people struggle with making healthy choices in social situations, so lately when I’ve had people over or brought a dish to a party, I’ve made an effort to provide a healthy (yet still delicious) option. Homemade hummus with veggies usually fits the bill perfectly.

This recipe for black bean hummus is even healthier than regular hummus. The use of black beans allows you to use less tahini, which cuts some calories.

This recipe also makes a huge batch, so take half of it to a party and save the other half for lunches and snacks. Oh, and pardon the unappetizing color. Once you taste it you won’t care what it looks like!

Black Bean Hummus
Adapted from thedailygreen.com
Makes about 1 1/2 cups

1 can black beans, rinsed and drained well
1 can chickpeas, drained; reserve the juice
1 large garlic clove, minced
1 teaspoon ground cumin
2 tablespoons tahini (sesame seed paste)
1 tablespoon fresh lemon juice
1/4 cup extra-virgin olive oil (more to taste)

Combine all ingredients in food processor and blend until combined into a thick paste. Slowly add some reserved chickpea juice and/or more olive oil to acquire your desired consistency (mine was quite thick).

Here are some more healthy recipes from the Post-College Kitchen. Keep in touch on Twitter @postcollegecook