Black Bean Hummus

Good morning bloggers (and blog readers!) Happy Wednesday! I am so glad this week is almost halfway over because for some reason I am just TIRED. I missed out on some sleep this weekend because I stayed up late and woke up early.  I just cannot sleep past 8, I’m usually up around 7-7:30 even when I can sleep in. Even if I try really hard and lay there, by 8, I am awake. I’m just genetically supposed to be a morning person, my mom is like that also. Up and at ’em early, even when I don’t want to be.  That’s where my 3 cups of coffee come in.

This morning I was going to go to spin since I won’t be going Friday, but I just couldn’t get up. I love spin and miss it when I don’t take my 1x a week class, so I figured I would switch it up and do it today, but oh well. I am pretty anal about my routines, but sometimes you just have to go with it.

One of my favorite things is when I get emails and messages from my friends/readers who have made some of my recipes and recipes I’ve featured on my blog. I LOVE planning meals for people, so it makes me feel SO good when people email me telling me they’ve made something I posted about. Last night my friend Jackie and her boyfriend made the spaghetti squash primavera. It looked gorgeous and so did her table setting! If anyone ever needs help finding a recipe or planning a special meal, shoot me an email. I’d love to help!

You all know how much I LOVE hummus (chickpea hummus, or even white bean hummus). I usually eat it twice a day. I throw some in my lunch time salad and then usually will eat it when I’m a scavenger before Danny gets home.  I bought a can of chickpeas and used that to make hummus. It wasn’t nearly enough for my lunch AND snacks for the week, so I knew I had to do something to remedy that situation. 

Enter black bean hummus. 
want some??

before mixed up

garnished with some alphalfa sprouts and accompanied 
with some Mary’s Gone Crackers and carrots

Black Bean Hummus

1 clove garlic
1 (15 ounce) can black beans; drain and rinse
2 tablespoons lemon juice
1 tablespoon tahini
1/4 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1/4 teaspoon paprika 

1 tbsp olive oil
4 black olives (optional)
1. Add black beans,olive oil, lemon juice, tahini, olives, cumin, salt, paprika and cayenne pepper; process until smooth, scraping down the sides as needed.
2.  Pour in 1/4 cup of water to start, adding slowly. Check hummus when you have added half of the 1/4 cup to see if you need to add more liquid to make it thinner. If you need to make it thinner add the remainder of the water. 
3. Add salt as needed.

yum. I ate half of this between snacking and dinner.

What’s your favorite kind of hummus? Any others I should try??