I have used many different beans including black eyed peas in my hummus. Today I had some black beans, so I decided to throw a quick spread together.
Black Bean Hummus
- 2 cloves garlic
- 1 t Tony’s
- 2 T apple cider vinegar or lime juice
- 2 T peanut butter
- 1 c black beans
- Pulse garlic and Tony’s
- Add the rest of the ingredients and process until smooth
You definitely want to let this sit for a bit if you use the vinegar. It will mellow out after an hour or so.
Do you have any favorite hummus recipes?
I think the next recipe I'll share will be my Middle Eastern Lentil Hummus. It is sooo good!
This morning I was craving some raw veggies. I knew I had kale and turnips, ginger, garlic and sesame seeds. I created a delicious dressing that is infused with so much flavor, but no oil. I used chia seeds to both thicken the dressing and provide a satisfying mouthfeel. I normally use flax meal in my dressings, but chia works even better I think. I tossed both the kale and the turnip in the salad dressing along with a fair amount of siracha.
- 3 T toasted sesame seeds
- 1 T chia seeds
- 1 c water, broth or bean cooking liquid
- 2 T soy sauce
- 2 cloves garlic
- 2 T chopped ginger
- pinch stevia
- 1/4 t lemon peppper
- 1/8 t cumin
- 2 T apple cider vinegar
If you don't have chia seeds, you can use 1 T of flax meal.
Here's a sneak peak to tomorrow's post! Sugar Free Chocolate Energy Balls & Sugar Free Chocolate Frosting with a fun secret ingredient. I'm sure if you put your thinking caps on you can guess what it is!
Just in case you missed yesterday's post and you love spicy foods, click HERE for my Habanero Sauce Recipe!
As I said in yesterdays post, I am jumping in full force with my cookbook. If any of you have any recipes you'd like to see, I am open to suggestions. Leave a comment or email me with recipes you'd like to see fruganized (frugal vegan)!