Black Bean Hummus with Avocado

I’m a natural born snacker.

I just love having something to crunch or dip or chew or suck on when I’m doing tedious tasks. If I had it my way (and the perfect butt, guns, and overall health to make it alright) my snack of choice would be cheese popcorn or mozzarella sticks or fried zucchini and some super chewy and thick chocolate chip cookies with walnuts instead of chocolate chips. <– I know it’s weird.

But we’re not in a perfect world and if I snacked on those things at will, my life would be hard. So instead, I eat hummus. I love that I can dip almost anything in it and have it taste good. I also love that it’s full of protein so it actually fills me up!

But, Black Bean Hummus?

Yep! I decided to mix things up from my usual recipe  this time and use black beans instead of chickpeas, cut out the olive oil and make it creamy with an avocado. The result? My favorite hummus ever.

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You won’t be disappointed with this Black Bean Hummus.  It’s so creamy and light and if you sit down and eat the whole bowl, you really don’t need to feel guilty. Black beans, avocado, lime juice, water, cilantro, garlic, and as little or as much Tobasco sauce as you’d like is all that it takes.

You need this in your life.

Black Bean Hummus with Avocado

Serves About 2 cups hummus     adjust servings

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Ingredients

• 1 can (14.5 oz) black beans, drained and rinsed
• 1 medium ripe avocado, peeled and cored
• 1 clove garlic, finely chopped
• 1/4 C fresh cilantro
• 1/4 C water
• 1/4 C fresh lime juice
• 1/4 tsp kosher salt
• tobasco sauce to taste

Instructions

In a food processor or blender combine all ingredients except for the Tobasco sauce. Process until smooth and season to taste with the Tobasco. Serve with tortilla chips and cut veggies.

by Heather Cheney

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