When produce is nice and fresh in the summertime, I like to eat it raw as much as possible. Its nice in the scorching weather to have cold foods to eat but I have been getting really tired of eating salads. We have turned to hummus. We have been eating cucumbers by the dozen (literally) as well as fresh green peppers out of my garden. Hummus is a nice portable food and we bring a batch to the pool every time we go. We were out of chick peas one day so we adapted and went with black beans instead. I think we all actually preferred it over regular hummus, which is saying a lot if you have ever seen Alyssa devour hummus and literally lick the bowl clean.
Black Bean Hummus
1 can black beans, drained and rinsed (save liquid)
1/4 avocado flesh
1 tsp lemon juice
1 tsp minced garlic
1/8 tsp salt (or more to taste)
1/8 tsp cumin (optional)
Drain and rinse a can of organic black beans. Add beans and the rest of the ingredients to a food processor and puree until smooth. If you need to get it going, add back in a little of the liquid you saved from the beans.
It may not look too pretty, or maybe I am not the best food photographer. Probably a combination of both.
But it was delicious. We ate the entire thing in one sitting. I’d say we got our fiber in for the day!
It was baby, kid, and mom approved with a great combination of healthy fats, carbs, and protein.
Nutritional Stats (for the entire batch!):
Fat: 16.7 g
Sodium: 328 mg (14%)
Carbs: 46 g
Fiber: 19 g (!)
Sugar: 0.8 g
Protein: 16.2 g